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!
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Appetizer, hors d'oeuvres
Cuisine French, Provencal
Servings 8
Calories 128 kcal
- 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
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