Fig and Olive Tapenade

by Katherine Perry


  • 1 cup pitted Kalamata olives
  • 3 dried figs
  • 3 Tbsp. extra virgin olive oil
  • 1 anchovy fillet, rinsed
Fig and Olive Tapenade

Lena Gustafson

Roughly chop olives and figs, and mince anchovy fillets. Process together in food processor until ingredients are very finely diced but not pureed (if you are sensitive to anchovies, start with a half fillet and taste mixture before adding the second half). Transfer mixture to bowl and stir in olive oil.

Yield: 4-6 servings