Please bookmark this recipe if you fall within the following categories:

  • You have a potluck/girls night/game night coming up and you don’t have hours to spend on your contribution
  • You often have unexpected guests pop in and need a quick little dish to nosh on
  • You bought dried figs at the grocery store because they had a pink sticker (woo! 50% off!) and now need something to do with those figs. Me.
  • You have a pulse

The last one’s just me being a joker….insinuating that this stuff is so good that you’d have to be off your rocker not to love it. It’s a garlicy, salty-sweet spread that is veggie-dipable, great smeared over a baguette, or even tossed in a cold pasta salad.

And a bonus; it looks and sounds sophisticated (to me, at least) and takes zero time or skill to prepare.

I used black canned olives because I didn’t have kalamata, and it was still terrific. My roomie made this a while back using dried dates instead of figs, and yep, you got it. It was still friggin delicious. If you’re not a huge garlic person, I’d pare the amount down to 1 clove, as with two, it’s got a pretty serious kick!

Fantastic 5 Minute Tapenade


  • 1 cup chopped dried figs (or dates)
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 2/3 cup olives, pitted
  • 1-2 cloves garlic, minced
  • salt and pepper to taste

Combine figs (or dates) and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, put into food processor, and add olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Keep it in the fridge to cool, the flavours really pop if you can let it chill for a few hours!

2 comments to “Fantastic 5 Minute Tapenade”

  1. Carmen says:

    My sister and I made this as one of two appetizers for a greek-themed dinner party and it was a hit.
    We made it in the morning, then it sat in the fridge for a few hours, then we took it out about an hour before serving. It was great during our first taste tests, but we really noticed an improvement after letting the flavours blend and develop for a few hours.
    We served it with warm grilled greek pita, so can’t go wrong there!
    Thanks for the awesome recipe!

    • Sheena says:

      So glad you liked it, Carmen! You’re right, it’s definitely something that goes from great to awesome if you can allot some fridge time!

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