Fig or Date Olive Tapenade with Walnuts

Fig or Date Olive Tapenade with Walnuts

Fig or Date Olive Tapenade with Walnuts


  • 30 black olives, pitted (Kalamata work well)
  • 3/4 c walnuts
  • 10 whole dried figs, pitted
  • 3 cloves garlic
  • 3/4 c olive oil


Finely chop the first three ingredients separately and place in a 2 quart glass dish (with a cover). The figs are rather cantankerous when it comes to chopping and may gum up your knife and cutting board. If necessary, rinse your knife with hot water and complete chopping. The chopped figs tend to stick together. Don't worry, once the olive oil is added, they will mix well with the other ingredients.

Mince garlic and add to dish. Pour olive oil over ingredients. Mix well with a spoon. Cover and refrigerate. Two hours before serving, remove from refrigerator to bring to room temperature.

Serve with slices of rustic bread, crackers or brie cheese.


Per the title of the recipe, dates also make this a delicious appetizer!

Courtesy of:

Liz Marr, RD

Nutrition Facts

Servings Per Recipe: 24 (nutrition information does not include bread, crackers, etc.)


Amount Per Serving

Calories 100

Total Fat 10 g

Saturated Fat 1 g

Cholesterol 0 mg

Sodium 50 mg

Total Carbohydrate 3 g
Dietary Fiber 1 g

Protein 2 g