Fig Tapenade


Bold & Healthy Flavors

Published by Black Dog & Leventhal

This image courtesy of Joseph DeLeo

Tapenade—the olive, caper, and anchovy spread—is one of the classic hors d’oeuvres of Provence. Unfortunately for the health-conscious, its two main ingredients, olives and olive oil, are loaded with fat. I got an idea for a reduced-fat tapenade in Sarah Leah Chase’s charming book The Bicycling Through Provence Cookbook, which features a recipe for olive-and-fig tapenade. I’ve increased the proportion of figs to olives and replaced most of the olive oil with vegetable stock.

NotesPumpernickel Toast Point

½ package thinly sliced cocktail-type mini-loaves of pumpernickel bread (22 slices)

1 tablespoon extra-virgin olive oil or spray oil

1. Preheat the oven to 375°F. Cut each pumpernickel slice on the diagonal and lightly brush each slice with oil on both sides or spray with spray oil.

2. Arrange the slices on a baking sheet and bake until crisp, 10 to 15 minutes per side. Transfer the toast points to a cooling rack.

Makes 44 toast points

95 Calories Per Serving; 3g Protein; 1.8g Fat; 0.3g Saturated Fat; 18g Carbohydrate; 193mg Sodium; 0mg Cholesterol

Makes2 cups, which will serve 8 to 10



Total Timeunder 30 minutes

OccasionBuffet, Cocktail Party

Recipe Courseantipasto/mezze, hors d'oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free


Taste and Textureherby, salty, sweet

Type of DishCondiments, dip/spread


  • 2 cups dried black mission figs (about 10 ounces)
  • ½ cup cognac
  • 2 cups vegetable stock, chicken stock, or water
  • 2/3 cup pitted oil- or brine-cured olives, such as kalamata
  • 4 anchovy fillets, rinsed in warm water and patted dry
  • ¼ cup drained capers
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • Toast points (see Notes) or slices of bread for serving


  1. Stem and cut the figs crosswise into ¼-inch slices. Put them in a saucepan with the cognac and stock. Gently simmer 10 minutes, or until the figs are soft. Meanwhile, pit the olives.

  2. Transfer the figs with a slotted spoon to a food processor, reserving the poaching liquid. Add the olives, anchovies, and capers, and process to a smooth paste. Add the mustard, lemon juice, and oil, and process to combine. With the motor running, add enough fig-poaching liquid (½, to 1 cup) to obtain a soft, spreadable puree. Correct the seasoning with salt, pepper, and lemon juice: the tapenade should be highly seasoned.

  3. Transfer the tapenade to a serving bowl and serve with the toast points or bread.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password