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Homemade Black Olive Tapenade with Figs and Roquefort photo

Black Olive Tapenade with Figs and Roquefort

This Black Olive Tapenade with Figs and Roquefort is a delightful blend of flavors that will impress your guests!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Tapenade:
  • 1 cup black olives rinsed and drained
  • 1/2 cup dried halved black mission figs
  • 2 teaspoons capers rinsed and drained
  • 1 clove garlic roughly chopped
  • 3/4 teaspoon fresh thyme leaves
  • 1/8 teaspoon fresh orange zest
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon honey for a vegan option, use sugar syrup or agave
  • 1 1/2 teaspoons dark balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped toasted walnuts
  • 1 loaf Baguette sliced into rounds and lightly toasted (for a gluten-free option, use GF bread or crackers)
  • 1 serving Small shards/shavings of Roquefort cheese for a vegan option, use a blue cheese substitute such as Sheesh
  • to taste Fresh flat-leafed parsley for garnish

Equipment

  • Food processor
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving platter

Method
 

Instructions:
  1. Begin by rinsing and draining the black olives and capers. Roughly chop the garlic and figs, ensuring the figs are halved for even blending.
  2. In a food processor, combine the black olives, dried figs, capers, chopped garlic, and fresh thyme leaves. Pulse until the mixture is finely chopped but not completely smooth.
  3. Next, add the fresh orange zest, salt, black pepper, honey, and dark balsamic vinegar to the food processor. Pulse again to combine all the flavors.
  4. With the processor running, slowly drizzle in the extra virgin olive oil until the tapenade reaches your desired consistency.
  5. Transfer the tapenade to a mixing bowl and gently fold in the chopped toasted walnuts for an added crunch.
  6. To serve, scoop the tapenade into a serving bowl and top with shards of Roquefort cheese. Arrange the toasted baguette slices around the bowl and garnish with fresh parsley for a pop of color.

Notes

  • For a fresh twist, try substituting figs with strawberries in spring.
  • Store the tapenade in an airtight container in the fridge for up to a week.
  • This tapenade can be frozen for up to three months; just thaw overnight in the refrigerator.