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Fig and Olive Tapenade

"This is an easy gourmet appetizer. I've brought this to several parties and it is always a hit! I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used in place of the cream cheese. Serve with slices of French bread or crackers."
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4 h 25 m servings 327 cals
Original recipe yields 6 servings


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine figs and water in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.
  2. Unwrap cream cheese block, and place on a serving platter. Spoon tapenade over cheese, and sprinkle with walnuts. Serve with slices of French bread or crackers.


  • Note:
  • To toast walnuts, heat oven to 350 degrees F (175 degrees C). Place nuts in a single layer on a baking sheet. Bake for 10 minutes, or until lightly browned and fragrant.

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Read all reviews 189
  1. 236 Ratings

Most helpful positive review

Should have read more reviews: dried thyme doesn't remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) ...

Most helpful critical review

I was expecting something much more flavourful.

Most helpful
Most positive
Least positive

Should have read more reviews: dried thyme doesn't remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) ...

This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely ...

I love this recipe! I have to make some appetizers for an upcoming party and chose a few safe ones and decided on this one for a change of pace. I did a test run of all the recipes and at first...

This was tasty, I made it 2 days before eating it to let the flavors mingle, and that they did. The only thing I would change was the rosemary. I used dried and it never did soften up. A bit twi...

This recipes received rave reviews at a recent party. I did increase the garlic and balsalmic, but that's just my preference. Didn't have rosemary....sub. with oregano and recipe was still great...

This went over really well and I had several people ask for the recipe. I used regular cream cheese and I'm glad I didn't spring for goat cheese. My notes: I cut the garlic in half, and instead ...

I made this for a group of my husband's friends as an appetizer and they really liked it! I used store bought (deli section) olive tapenade already made and simply add the additional ingredients...

We really liked this version of a tapenade. I took this to a barbeque yesterday and it was a real crowd-pleaser! Several people commented on the chutney-like taste. I had coarsley broken the ...

I made this for a neighborhood BBQ and it was a hit. I've made olive tampenade before but the fig really added something to the dish. I was a little nervous about using cream cheese over goat ch...