Tapenade Noir à la Figue (Olive Spread with Figs)

  • Serves

    makes 2 Cups


This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.


  • 1 cup (about 5 oz.) finely chopped dried Black Mission figs
  • 34 cup (about 5 oz.) pitted dry-cured black olives
  • 12 cup extra-virgin olive oil
  • 14 cup salt-packed capers, rinsed and drained
  • 1 tbsp. fresh lemon juice
  • 6 oil-packed anchovies, drained
  • 3 cloves garlic, finely chopped
  • Freshly ground black pepper, to taste


Step 1

Combine all ingredients in a food processor and pulse until evenly chopped and combined. Transfer to a bowl, cover with plastic wrap, and store in the refrigerator for up to 1 week.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.