California Ripe Olive and Fig Tapenade


  • 1/2 cup dried black figs, stemmed and chopped
  • 2 cloves garlic, peeled
  • 1 cup water
  • 1 cup California Black Ripe Olives, whole pitted and drained
  • 1/2 cup artichoke hearts, prepared and drained
  • 1 tablespoon capers, rinsed of brine and drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry vinegar (substitute red wine vinegar or apple cider vinegar)
  • 1/4 teaspoon black pepper
  • 1/2 cup extra virgin olive oil


Place the figs in a microwave-safe measuring cup and cover with cold water. Microwave on high for 4 minutes, or until water is near boiling. Cool at room temperature, allowing figs to soften, while gathering other ingredients. Drain and reserve 2 tablespoons of the liquid.

Combine figs and reserved liquid with the all other ingredients, except olive oil, in a food processor. Process until smooth, or leave it chunkier to suit your taste.

With the motor running, drizzle in olive oil. Transfer to an airtight container and store in the refrigerator up to 10 days.

Optional flavor boost: Add 1 teaspoon chopped fresh herbs (thyme, oregano, cilantro,
tarragon, rosemary) and 1 teaspoon citrus zest.