Reviewed: Jan. 25, 2009

This was really good! I used ground rosemary and cooked the thyme and rosemary with the figs

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Kim R

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 20, 2009

For the time and effort that went into this, I wanted it to knock my socks off. It was okay, just not sensational. It made a nice looking presentation. We served it around labneh with triscuits. I liked it, but it didn't hold a candle to our usual roasted olives, grapes, and goat cheese appetizer, which comes together in minutes. Also, as a side note, when selecting your figs, I'd opt for the green variety to make a more visually appealing dish.

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JUST-MARRIED

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Reviewed: Jan. 18, 2009

wonderful flavour and really different from the run of the mill appetizer. My guests loved it! I only wish there was a way to make it prettier. Thanks for the great recipe.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Jan. 16, 2009

awesome!!!! I high reccomend this with goat cheese , its even better. Did I say Awesome and it goes a long way!

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SKYANT

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Reviewed: Jan. 1, 2009

This was a very last minute dish that I decided to bring for last night's NYE party. I doubled the recipe and used goat cheese, fresh rosemary, fresh thyme and the mix of black and green olives. I only had 2 hours to make it and let it sit in the fridge but really, that didn't stop it from it being the #1 hit at the party!! We actually had to sneak the tiny leftover back home to eat it later today. I will certainly make this again!

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Susan

Cooking Level: Intermediate

Home Town: Farmingdale, New York, USA

Living In: Burlington, Vermont, USA

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Reviewed: Dec. 30, 2008

I wanted to like this recipe, I really really did as I love all the ingredients, but this one just didn't do it for me. After I made it I let it sit overnight and I served it on toasted baguette with goat cheese. It was certainly edible and some of my guests enjoyed it, but I just didn't like the taste the figs gave the tapenade. Thanks though.

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Dec. 28, 2008

This is an outstanding recipe. I hate, hate, hate olives, but I love the flavors of this recipe. I followed the recipe closely, but based on comments by others I did use fresh herbs and served it over goat cheese. It was a nice addition to my usual array of holiday party appetizers and one that will become a tradition each year. Additionally I'll serve it at other times for something unusual. Kudos to Anne.

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Noreen

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Reviewed: Dec. 21, 2008

For a shortcut, I am using Fig Preserves in place of fresh figs (it's winter). YUMMMMMMY. Something different!

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Mary

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Reviewed: Dec. 19, 2008

Perfect! This tapenade has a beautiful balance of sweet, salt, & umami (savory). The cayenne adds a nice little kick, too. I used fresh herbs from my garden, and did not add additional salt because the kalamata olives and the chevre were plenty salty. Here are some recommendations: 1) remove tough stems from dried figs before chopping, 2) squeeze liquid from chopped olives before adding (like you would spinach).

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VonnieV

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Reviewed: Dec. 14, 2008

Yum!!!! Served this on Brie for a holiday party. We all couldn't stop eating it!

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JUDYTEER

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Reviewed: Nov. 2, 2008

This is probably the most outstanding recipe that I have used on this site and Epicurious. The flavors are out of this world. I agree using fresh thyme and rosemary are the way to go - other than that why mess with perfection!

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rottnfan

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Reviewed: Oct. 23, 2008

everybody liked it, and it's a quite unusual combination, sweet and salty at the same time. I served it on whole grain bread crusts, with fresh robiola cheese, but I think goat cheese would be fine, too.

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ANNAMA

Cooking Level: Expert

Home Town: Como, Lombardia, Italy

Living In: Milan, Lombardia, Italy

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Reviewed: Aug. 29, 2008

I made this recipe a couple years ago when I was in college and all my roommates and neighbors loved it!

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Jarrett

Cooking Level: Intermediate

Home Town: Beaver Falls, Pennsylvania, USA

Living In: Carrollton, Georgia, USA

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Reviewed: Aug. 22, 2008

Holy, sweet mother of all things delicious! This is one of my favorite recipes. I use fresh figs and cut the water in half. Everybody always wants the recipe.

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katie

Cooking Level: Intermediate

Home Town: Inman, Kansas, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 10, 2008

This was a big hit with our family and friends. I did use goat cheese instead of the cream cheese and served it with a variety of flat breads. It was great and I will definitely use it again

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Alex05

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jul. 19, 2008

There is something in the recipe that shouldn't be there - perhaps the garlic? I tried it multiple times but I didn't like it at all.

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Caylee

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Reviewed: Jun. 27, 2008

This is my no-fail party recipe... always receives compliments and is devoured every time. I have even memorized the recipe because so many people ask for it at parties!! YUMMY!!

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Natalie Anne

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Reviewed: Jun. 16, 2008

This was a party hit!

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Steff

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: May 18, 2008

This is a very good and gourmet recipe. I had several people ask me for the recipe at my last dinner party. Please try making it. It is very easy and good!

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Shannon

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Reviewed: Apr. 18, 2008

Amazing! Definitely the most-raved-about dish at my tapas party! Everyone was really impressed and commented how amazing it was - like restaurant-quality! I made it the night before and I think it really helped the flavor. Also, I didn't use rosemary (didn't have any) and didn't add any additional salt (olives were plenty salty!). I served over a block of reduced-fat cream cheese and omitted the walnuts. So great! I do agree that goat cheese would be really delicious with it (probably even better), but I think that the cream cheese does the trick. And let's face it - goat cheese is much more expensive than cream cheese so I'd only recommend that if you really wanted to splurge. Highly recommended!

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Becky

Cooking Level: Intermediate

Home Town: Heidelberg, Baden-Württemberg, Germany

Living In: Chicago, Illinois, USA

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Fig and Olive Tapenade

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