Author Notes: I love figs. I love olives. I always have a good supply of both on hand. I wanted a spread to go with crostini for an impromptu gathering one evening, and I went searching to see what I had in my pantry. I came out with a jar of Kalamata olives, a jar of big, green, pimiento-stuffed martini olives, and a box of dried Mission figs. Fifteen minutes later, I had this tapenade, and I still have people asking for the recipe. —Kayb
Food52 Review: This is our new throw-together-10-minutes-before-the-guests-show-up appetizer. The figs and olives strike a lovely balance of savory and sweet, with the balsamic vinegar adding twang and the rosemary anchoring the spread with its woodsy scent. We made ours in a food processor and loved the fine texture, but chop it all rustic-like if you prefer. Crackers or crostini are a must, but serve it with fresh goat cheese (or parmesan, or blue) for even more party karma. – A&M —The Editors
Serves: 8 as a party snack
ounces dried figs
cup Kalamata olives
cup pimiento-stuffed green olives
tablespoons extra-virgin olive oil, plus more as needed
teaspoon minced fresh rosemary
tablespoon balsamic vinegar
- Mince figs and olives finely (or, if you prefer a finer texture, pulse a few times in the food processor).
- Add rosemary, balsamic vinegar, and olive oil and mix (or process). You may need to add a little more olive oil to get to the texture and consistency you want.
- Serve as a dip or spread with crostini and crackers. I like to serve it alongside goat cheese.
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Photo by James Ransom
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