Kalamata and Fig Tapenade

Kalamata and Fig Tapenade

Tapenade is a Provençal olive paste that can add depth and interest to any number of items. Just a few spoonfuls can change everyday mashed potatoes, vinaigrettes, or omelettes into something really special. This recipe is great for the burgeoning tapenade lover because it doesn’t contain the traditional anchovies, and the figs add a sweetness that mellows the flavor of the olives.

  • prep
  • 1 1/2 cups servings


  • 1 cup Lindsay® Greek Kalamata Olives

  • 1/3 cup dried mission figs, stems removed, chopped

  • 2 teaspoons finely grated lemon peel

  • 1-1/2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 1 tablespoon drained Lindsay® Capers

  • 1/4 teaspoon crushed red pepper flakes

  • 2 teaspoons chopped fresh thyme

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup coarsely chopped fresh Italian parsley

  • 3 tablespoons olive oil

  • 1/2 cup chopped walnuts, toasted

Cooking Directions

  1. Place all ingredients except olive oil and walnuts in the bowl of a food processor fitted with the chopping blade.

  2. Pulse a few times to blend, but do not puree.

  3. Add oil and walnuts; pulse a few more times to form a coarse paste.


  • Calories56
  • Fat5g
  • Protein1g
  • Cholesterol0mg
  • Total Carbs3g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.