I love figs. I love olives. I always have a good supply of both on hand. I wanted a spread to go with crostini for an impromptu gathering one evening, and I went searching to see what I had in my pantry. I came out with a jar of Kalamata olives, a jar of big, green, pimiento-stuffed martini olives, and a box of dried Mission figs. Fifteen minutes later, I had this tapenade, and I still have people asking for the recipe.


4 ounces dried figs
1/2 cup Kalamata olives
1/2 cup pimiento-stuffed green olives
2 tablespoons extra-virgin olive oil, plus more as needed
1 teaspoon minced fresh rosemary
1 tablespoon balsamic vinegar


Step 1
Mince figs and olives finely (or, if you prefer a finer texture, pulse a few times in the food processor).

Step 2
Add rosemary, balsamic vinegar, and olive oil and mix (or process). You may need to add a little more olive oil to get to the texture and consistency you want.

Step 3
Serve as a dip or spread with crostini and crackers. I like to serve it alongside goat cheese.