Black Olive & Fig Tapenade with Roquefort

Black Olive & Fig Tapenade with Roquefort

Recipe and Photo by Kimberly Killebrew at The Daring Gourmet.

  • prep


  • 1 cup Lindsay® Black Ripe Olives, rinsed and drained

  • ½ cup dried halved black mission figs

  • 2 teaspoons Lindsay® capers, rinsed and drained

  • 1 clove garlic, roughly chopped

  • ¾ teaspoon fresh thyme leaves

  • ⅛ teaspoon fresh orange zest

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • 1 teaspoon honey

  • 1½ teaspoons dark balsamic vinegar

  • ¼ cup extra virgin olive oil

  • 2 tablespoons chopped toasted walnuts

  • Baguette sliced into rounds and lightly toasted, for serving

  • Small shards/shavings of Roquefort, gorgonzola or blue cheese, for serving

Cooking Directions

  1. Place the first ten ingredients (through balsamic vinegar) in a food processor and pulse to finely chop. Add the oil and walnuts and pulse to form a chunky paste.

  2. Spread the tapenade on the baguettes and top with the Roquefort or blue cheese and a tiny sprig of parsley for garnish.