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black olive tapenade recipe figs roquefort blue cheese traditional French

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 43 votes
Prep Time 10 minutes
Total Time 10 minutes
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.
    Note: The flavor is best after the ingredients have had some time to meld.

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
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