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Fig and Olive Tapenade

Featured in the Honolulu Star-Advertiser on November 2, 2011.



Fig and Olive Tapenade

  • 1 cup finely chopped fresh or dried figs
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup finely chopped kalamata olives
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/3 cup chopped toasted macadamia nuts
  • 1 (8 ounce) package low-fat cream cheese


Combine figs and water in a saucepan over medium heat. Bring to a boil, cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne pepper. Add olives and garlic; mix well. Season with salt and pepper. Transfer to a small bowl, cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Unwrap cream cheese and place on a serving platter. Spoon tapenade over cream cheese, and sprinkle with nuts. Serve with French bread or crackers. Makes 6 servings.

Approximate Nutrient Analysis per serving (not including bread or crackers):
250 calories, 19 g fat, 6 g saturated fat, 20 mg cholesterol, 400 mg sodium, 15 g carbohydrate, 1 g fiber, 6 g sugar, 5 g protein


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