Join! 12 weeks for $1

Check out our latest issues.

Chef Eric Ripert teaches us how to make vegetables the star of the plate.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

A fig-olive mixture makes a sweet and salty tapenade

Fig-Olive Tapenade

20 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Fig-Olive Tapenade

A combination of Kalamata and oil-cured olives provided a balance of flavor and texture. To easily pit the olives, flatten them with the side of a chef’s knife, then pull out the pits. Soaking the figs ensured they became smooth when processed. We love this tapenade smeared on crostini, as a dip for crudite, tossed with steamed vegetables or potatoes, or combined with olive oil and vinegar for a quick vinaigrette.

2

cups

Tip

Don’t forget to check your olives for pits, even if they’re labeled “pitted.” An olive pit can ruin the blades of a food processor.

20 minutes

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.