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Home » Food » By Type of Dish » Snacks » Black Olive Tapenade with Figs and Roquefort

Black Olive Tapenade with Figs and Roquefort

June 27, 2022 by Kimberly Killebrew · 33 Comments

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This black olive tapenade recipe combines figs, walnuts, honey, herbs and roquefort for an unforgettably flavorful feast for the senses!  It’s delicious as a sandwich spread and incredible spread on crispy baguette rounds for five star entertaining that will WOW your guests!

black olive tapenade recipe figs roquefort cheese walnuts honey herbs capers French entertaining

Today’s dish features one of the most influential foods in the world’s history – olives – and takes us to the Provence region of southern France.  Olives were first introduced to Marseilles by the Phoenicians 2500 years ago and since their introduction, olives have played a very prominent role in southern France’s culture and cuisine.

On one of our previous trips to southern France we spent time exploring Avignon, Nimes and the ancient Roman aqueduct at Pont du Gard.  The latter had some gorgeous old olive trees that we had to stop and admire.  Although France ranks 12th in the world in terms of olive production, its olive oil is considered among the very best and most of it comes from this region.  We still have a bottle of premium Provencal olive oil that we’ve been stingily holding onto for the right occasion.

nimes-1

tapenade-prep-15tapenade-prep-13

What is Tapenade?

Southern France is known for a variety of dishes and tapenade is among the most popular.  Tapenade is a Provençal name for a spread that’s made from puréed or very finely chopped olives, capers and sometimes anchovies.  

It’s served spread on sandwiches and also served as hors d’oeuvres.  You can stop at French bakeries and cafes throughout the region and get crusty baguettes slathered with a variety of different tapenades, each unique to their particular area.  Depending on the region, tapenade can include such ingredients as garlic, herbs, anchovies, lemon juice or brandy.  

black olive tapenade recipe figs roquefort cheese walnuts honey herbs capers French entertaining

Where Did Tapenade Originate?

What’s interesting is the name tapenade, which is the Provencal word for capers, tapenas. 

Capers traditionally were the prominent ingredient of tapenade with olives playing a more secondary role.  Like olives, capers also have a long tradition in southern France and were likewise first introduced to Marseilles by the Greeks.

But the dish actually predates its name and goes back to the time of Ancient Rome where olives were originally the primary ingredient.  Olives were crushed with a mortar and pestle along with olive oil and herbs and served with a variety of flatbreads fresh from the hearth.

And though at some point capers took over as the prominent ingredient in tapenade, over time that role was reversed with olives once again taking front and center stage.  

tapenade-prep-20Lea Rojec/Shutterstock

Traditionally black olives were used in tapenade and that’s what we’re using today.  They have a nice mild, nutty flavor.  

We’re adding capers which contribute a sharp, piquant and salty flavor.  The capers beautifully complement the sweet and fruity flavors of the figs and honey.

Like olives and capers, figs also have a very long tradition in southern France.  In fact they form a very integral part of local history in some parts of the Midi-Pyrenees region.  One village, Le Mas-d’Azil, in the foothills of the Pyrenees about 90 minutes from Toulouse, has an annual fig festival, the Fête de la Figue, whose origins go back to the 1800’s.

new-seasons-84matka_Wariatka/Shutterstock

Another ingredient from southern France that we’re featuring in today’s dish is Roquefort, one of the world’s most famous blue cheeses.  Legend has it that the cheese was discovered by a young man who, seeking shelter from the noon sun, ate his lunch of bread and sheep’s milk cheese in the nearby Cambalou caves.  While eating he saw a beautiful young woman in the distance, set his food down and went running after her.  When he returned a few months later, the mold in the cave had transformed his cheese into Roquefort.

Today Roquefort has a protected destination of origin and EU laws dictate that only those cheeses aged in the Combalou caves of Roquefort-sur-Soulzon can bear the name Roquefort.

new-seasons-83kuvona/Shutterstock

So what happens when you combine these flavors with some garlic, herbs, toasted walnuts and honey?

You get this magnificent Black Olive Tapenade with Figs and Roquefort!

If you can’t find Roquefort you can use either blue cheese or gorgonzola.  The sharp, salty flavor of the Roquefort or blue cheese is the perfect contrast to the sweet flavors of the black figs and honey.

Incredibly fast and easy to throw together, this Black Olive and Fig Tapenade with Roquefort makes the perfect hors d’oeuvres for holiday entertaining or any special gathering.

black olive tapenade recipe figs roquefort cheese walnuts honey herbs capers French entertaining

Black Olive Tapenade with Figs and Roquefort

Let’s get started!

Place all the ingredients, except for the walnuts, in a food processor and pulse until chunky-smooth.  You want it smooth enough to spread without it being a paste.

blending ingredients in food processor

Scrape the tapenade into a medium-sized bowl and stir in the chopped toasted walnuts.

Refrigerate for at least 4 hours before serving.

adding walnuts

Slice a baguette into 1/4 inch rounds, lay them on a cookie sheet and lightly toast them in the oven.

sliced baguette

Spread them with some tapenade.

spreading mixture on baguette rounds

Top with some Roquefort or other blue cheese.

adding roquefort cheese

Garnish with a sprig of flat-leaf parsley.

black olive tapenade recipe figs roquefort cheese walnuts honey herbs capers French entertaining

Enjoy!

black olive tapenade recipe figs roquefort cheese walnuts honey herbs capers French entertaining

For more traditional French favorites be sure to try our:

  • Socca
  • Pork Rillettes
  • Cheese Souffle
  • Pot de Creme
  • Cherry Clafoutis
  • French Almond Plum Cake
  • Nonnettes
  • Coq Au Vin
  • Braised Lamb Shanks
  • Beef Bourguignon
black olive tapenade recipe figs roquefort walnuts capers honey French southern France

Black Olive Tapenade with Figs and Roquefort

Kimberly Killebrew
Get ready to absolutely WOW your guests with this delicious tapenade bursting with the flavors of southern France!
Print Recipe
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Appetizer, hors d'oeuvres
Cuisine French, Provencal
Servings 8
Calories 128 kcal

Ingredients
 
 

  • 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 (vegan: use sugar syrup or agave)
  • 1 1/2 teaspoons dark balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons chopped toasted walnuts
  • baguette sliced into rounds and lightly toasted , for serving (Gluten Free: Use GF bread or crackers)
  • small shards/shavings of Roquefort, gorgonzola or blue cheese , for serving (vegan: use blue cheese substitute such as "Sheesh")
  • fresh flat-leafed parsley , for garnish

Instructions
 

  • Place the first ten ingredients in a food processor and pulse to finely chop. Add the oil and walnuts and pulse to form a chunky paste.
  • Spread the tapenade on the baguettes and top with the Roquefort or blue cheese and a tiny sprig of parsley for garnish.

Nutrition

Serving: 2tablespoons | Calories: 128kcal | Carbohydrates: 8g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 351mg | Potassium: 86mg | Fiber: 2g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.4mg
Keyword Black Olive Tapenade, Tapenade
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

Originally published on The Daring Gourmet on November 25, 2016

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33 Comments →

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33 Responses

  1. Aly ~ Cooking In Stilettos says

    December 2, 2016 at 2:41 am

    Such a great recipe for holiday entertaining. Your photos are amazing and that aquaduct – wow. The historical places in Europe are fascinating.

    Reply
  2. Kim Beaulieu says

    December 1, 2016 at 10:40 pm

    I’ve never been to France but my son went and loved it. It’s on my bucket list. Such a pretty place. Love your photos.

    This recipe is awesome. I could eat this all day long, breakfast, lunch, and dinner. Scrumptious.

    Reply
  3. Brandy | Nutmeg Nanny says

    December 1, 2016 at 6:31 pm

    Europe, fig, cheese, and bread… Obsessed!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 7:41 pm

      You and me both, Brandy! :)

      Reply
  4. Cathy | Lemon Tree Dwelling says

    December 1, 2016 at 6:30 pm

    I love olive tapenade but have never had it with figs….I’d love to try this!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 7:40 pm

      You’d love it, Cathy! Such a great blend of flavors and the Roquefort/blue cheese sends it over the top!

      Reply
  5. Erin @ The Speckled Palate says

    December 1, 2016 at 6:28 pm

    I love that whenever I visit your blog, I get a little background information on the food and some history. So thank you for that!

    This tapenade looks like something my husband and his family would ADORE. Gonna send it their way!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 7:40 pm

      Thanks so much, Erin! :)

      Reply
  6. Angie | Big Bear's Wife says

    December 1, 2016 at 5:21 pm

    Those are some beautiful figs! I bet these bites would be great for New Years.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:42 pm

      Thanks, Angie, and yes they sure would be!

      Reply
  7. Michelle @ The Complete Savorist says

    December 1, 2016 at 4:50 pm

    Interesting combination with the black olive and fig, but the roquefort ties it together.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:44 pm

      Black olives and figs are an age-old and very classic combination but yes, the Roquefort ties all the flavors – including the honey – together perfectly!

      Reply
  8. Heather | All Roads Lead to the Kitchen says

    December 1, 2016 at 1:58 pm

    I adore olive tapenade (capers!), but I’ve never tried it with figs. I bet the sweetness that they add is nice. What a tasty appetizer!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:46 pm

      Thanks, Heather! Yes, you’ve got the brininess of the olives and capers, sweetness of the figs and honey, and the delightfully pungent saltiness of the Roquefort – it’s a delicious burst of flavors!

      Reply
  9. Ashley @ Wishes & Dishes says

    December 1, 2016 at 12:38 pm

    Sounds like it was a memorable trip! I love anything olive!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:46 pm

      Me too, Ashley!

      Reply
  10. The Food Hunter says

    December 1, 2016 at 11:10 am

    What a wonderful trip and this appetizer…I love the flavors

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:47 pm

      Thank you!

      Reply
  11. Jennifer Farley says

    December 1, 2016 at 10:08 am

    So many wonderful flavors here! What a lovely appetizer.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:47 pm

      Thanks so much, Jennifer!

      Reply
  12. Lora @savoringitaly says

    November 30, 2016 at 6:55 pm

    Awwww, so many memories flooding back. I haven’t been to Nimes since I was in college. Those olive trees are magnificent and this is such a fun appetizer! I would be stingily holding on to every drop of that olive oil. I do that with olive oil when we bring it back from Italy (the homemade one from Calabria my mother-in-law gives to me:)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2016 at 5:51 pm

      Haha, we’re two of a kind, Lora! :) I’m so terrible with things like that – I have a collection of olive oils and olives from various countries we’ve visited and keep hanging onto them. They’ll probably be expired before I finally “allow” myself to open them, ha! I did the same thing with a bottle of black truffles – I kept saving them for just the “right occasion” and they ended up expiring. Seriously, I just need to have an olive and olive oil party and open all the bottles! ;)

      Reply
  13. Lauren Kelly Nutrition says

    November 30, 2016 at 1:12 pm

    I love these little bites! What an amazing trip!

    Reply
  14. SueV says

    November 30, 2016 at 12:52 pm

    Have some really good blue cheese I need to use, now I know what to do with it, this looks like just the thing. Your pictures are gorgeous, and it looks like you have a olive tree wooden cuttingboard in one?

    Reply
  15. Alyssa | EverydayMaven says

    November 30, 2016 at 11:17 am

    What a great trip and this little bite sounds amazing!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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