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Fig Tapenade

Yield Makes about 1 cup
Notes: If making up to 1 day ahead, cover and chill.


  • 1/2 pound ripe black figs
  • 2 tablespoons sugar
  • 3/4 cup drained pitted calamata olives, coarsely chopped
  • 6 canned anchovy fillets, drained
  • 2 teaspoons drained capers
  • 1 teaspoon dried tarragon
  • 2 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 54
  • caloriesfromfat 59 %
  • protein 0.6 g
  • fat 3.6 g
  • satfat 0.5 g
  • carbohydrate 5.2 g
  • fiber 0.5 g
  • sodium 185 mg
  • cholesterol 0.8 mg

How to Make It

  1. Rinse the figs, trim off and discard stems, and coarsely chop fruit. In a 1- to 2-quart pan over medium-high heat, combine figs, sugar, and 1 tablespoon water. Stir occasionally until mixture is boiling gently and figs turn shiny and darker, 3 to 5 minutes.

  2. In a food processor or a blender, whirl fig mixture, olives, anchovies, capers, tarragon, and olive oil until coarsely puréed, scraping container sides as necessary. Scrape mixture into a small bowl.

  3. Nutritional analysis per tablespoon.