Olive, Anchovy and Fig Tapenade

October 26, 2011 by Celia @ Fig Jam and Lime Cordial

If you’ve been reading our blog for a while, you’ll know that we’re big Jacques Pépin fans. His recipes have never let us down!

This tapenade recipe, from Chez Jacques, Traditions and Rituals of a Cook, was simple to make and absolutely delicious. It’s an unusual twist on the straight olive version. Pépin mentions that in the south of France, tapenade is often known as the “butter of Provence”…

For this recipe, I used a mix of Kalamata olives and these shriveled dried black Italian olives (which are normally pan-fried or roasted). Both were bought whole and pitted before use.

300g (1½ cups) pitted olives
2 tablespoons capers, drained
2 cloves garlic, peeled and crushed
8 anchovy fillets, in oil
3 dried figs, quartered
8 mint leaves
freshly ground black pepper
¼ cup extra virgin olive oil

Note: As my figs were very dry, I began by soaking them in hot water first.

Place all the ingredient into a food processor and pulse until well combined. Pépin prefers his tapenade fairly coarse, but I made mine a little finer. The figs and mint add an extra dimension to the salty olives and anchovies.

Serve on slices of toasted sourdough, with a cold glass of wine.

. . . . .

Posted in Recipes | Tagged Jacques Pepin, tapenade | 70 Comments

70 Responses

on October 26, 2011 at 12:17 am Misk Cooks

We love tapenade, and this one is a lovely twist on a classic. I think this might made a very nice snack between meals!
- on October 26, 2011 at 6:13 am Celia @ Fig Jam and Lime Cordial
  
  Misk, I’ve been smearing it on everything from sourdough toast to boiled eggs! :)
on October 26, 2011 at 12:18 am thecompletecookbook

Celia this is a fantastic recipe – my taste buds are dancing about with excitement at the combination of flavours! Another must try recipe.
Have a happy day.
:-) Mandy
- on October 26, 2011 at 6:14 am Celia @ Fig Jam and Lime Cordial
  
  Mandy, I hope you like it – the addition of the figs, mint and capers really appealed to me. Surprisingly, I didn’t find it overly salty!
on October 26, 2011 at 12:36 am theonlycin

This is one of my all-time fave things to eat :)
- on October 26, 2011 at 6:14 am Celia @ Fig Jam and Lime Cordial
  
  Cin, lookee! It’s got olives and anchovies! :)
on October 26, 2011 at 1:34 am Biana @ TastyGalaxy.com

I am also Jacques Pépin fan, and this tapenade recipe looks great!
- on October 26, 2011 at 6:15 am Celia @ Fig Jam and Lime Cordial
  
  Hi Biana, thanks for stopping by! We’ve been Jacques fans for a long time now – in fact, I think his “Today’s Gourmet” cooking show might have been the first I ever watched (twenty years ago)!
on October 26, 2011 at 2:24 am frugalfeeding

Very nice, Celia, it looks absolutely delicious!
- on October 26, 2011 at 6:16 am Celia @ Fig Jam and Lime Cordial
  
  Thanks FF! It’s been adding a kick to lots of dishes – last night I dolloped some onto the mushroom risotto we were having for dinner!
on October 26, 2011 at 3:02 am Sally

I’ve never heard of this author – always love to get a new cook book recommendation. Interesting use of mint in the tapenade and totally agree that you have to buy the olives whole and then take the stones out for the best taste. Lovely.
- on October 26, 2011 at 6:19 am Celia @ Fig Jam and Lime Cordial
  
  Sally, he’s a French chef in Connecticut! Used to be personal chef to Charles de Gaul (I think). We find his recipes really reliable, and that’s important for us – if Jacques says to add a teaspoon of salt, then that’s exactly the amount it needs. We own several of his cookbooks, and this particular one was remaindered, so I picked it up for a song. :)
on October 26, 2011 at 3:04 am Just A Smidgen

Tapenade is one of my favorites… nothing tastes just like that. I love the addition of capers!! Yumm!
- on October 26, 2011 at 6:21 am Celia @ Fig Jam and Lime Cordial
  
  It was so many competing flavours that I wasn’t sure it would work, but it really does! I’m making some more today! :)
on October 26, 2011 at 3:55 am When Harry Met Celery

Hey there! I absolutely love digging into that with a bowl of chips! Good work!
- on October 26, 2011 at 6:22 am Celia @ Fig Jam and Lime Cordial
  
  Thanks for stopping by! Good luck with your new blog!
on October 26, 2011 at 4:20 am ceciliag

I love tapenade and this one does look marvellous, a great change from my olive and parmesan one!
- on October 26, 2011 at 6:22 am Celia @ Fig Jam and Lime Cordial
  
  C, I’ve never made tapenade with parmesan, now there’s an interesting idea! Thanks..
on October 26, 2011 at 4:57 am Anna Johnston

Oh freakin yeah. What a gorgeous combo of flavours. Perfect balance. Can’t wait to try. Mmmm
- on October 26, 2011 at 6:23 am Celia @ Fig Jam and Lime Cordial
  
  Anna, we’ve found it really versatile – it’s been on everything these last few days.. :)
on October 26, 2011 at 5:54 am heidi

Mmm- you’ve got a little bit of food heaven smeared on that bread.
Would this be an appetizer, lunch or part of dinner?
- on October 26, 2011 at 6:24 am Celia @ Fig Jam and Lime Cordial
  
  Heidi, last night I had it smeared on sourdough ciabatta slices as a nibbly with a glass of white. Then a dollop went into my mushroom risotto. Jacques suggests a variety of uses for it, including as a coating for grilled fish! :)
on October 26, 2011 at 7:14 am Meg@thelegaltart

This looks very tasty. Ideal accompaniment to a glass of bubbly.
- on October 26, 2011 at 7:17 am Celia @ Fig Jam and Lime Cordial
  
  Meg, you’re so right! When I said “glass of white” in my reply to Heidi, I should have said “glass of Piper Heidseck”, which is what we actually had it with last night.. ;-)
on October 26, 2011 at 7:20 am InTolerant Chef

There’s no way I would have thought to use the figs, what a great idea! I guess the sweetness just smooths out the saltiness?
I really should check your posts after breakfast, I could so go some tapenade on some crusty free bread right now :-)
- on October 26, 2011 at 3:49 pm Celia @ Fig Jam and Lime Cordial
  
  Becca, that’s exactly what I had for breakfast! I added a boiled egg as well, just so I could say it really was breakfast! :)
on October 26, 2011 at 8:09 am Amanda

Oh, I love the idea of the addition of the figs and I have some dried ones in the kitchen waiting for a role in life. I also have a jar of gorgeous locally produced capers whose flavour is just amazing – I’m ready to go!
- on October 26, 2011 at 3:49 pm Celia @ Fig Jam and Lime Cordial
  
  A, have fun with this! It will go well with all the Moet you still have in the house! :D
on October 26, 2011 at 8:38 am Wendy

I want to come to your house if you’re having Piper Heidseck on a school night…sigh…note I’m the only person commenting on the alcohol and not the food…I’m not obsessed I’m not obsessed I’m not obsessed
- on October 26, 2011 at 3:48 pm Celia @ Fig Jam and Lime Cordial
  
  Darling, where are you? The bottle’s open… :)
on October 26, 2011 at 9:44 am Nic@diningwithastud

Oh I LOVE that you added the figs for a little sweetness. I need to try this! Sounds delicious :)
- on October 26, 2011 at 3:48 pm Celia @ Fig Jam and Lime Cordial
  
  Nic, I wish I could take credit, but I made Pepin’s recipe exactly as written! It’s definitely worth trying though! :)
on October 26, 2011 at 9:54 am Lee

Now, that sounds interesting!
- on October 26, 2011 at 3:47 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks Lee! :)
on October 26, 2011 at 10:26 am J Cosmo Newbery

What? No chocolate in it?
- on October 26, 2011 at 3:47 pm Celia @ Fig Jam and Lime Cordial
  
  Hmmm. That’s not a crazy suggestion, actually. A little unsweetened chocolate might be a nice addition. Thanks Cosmo! :)
on October 26, 2011 at 11:08 am spiceandmore

Very interesting combination of flavours – sweet, salty, bitter…mmm. I must make this soon. Tara loves tapanade (no surprise there as she has loved olives since she was a baby)….she would roll around in a bowl of tapanade if she could….like a little pig in mud!
- on October 26, 2011 at 3:47 pm Celia @ Fig Jam and Lime Cordial
  
  SG, Tara would love this! Do you have any olives left from the kilos you bought last time we were out? :)
on October 26, 2011 at 11:10 am Janine

mmm this tapenade combination does sound very interesting!

Anyway Celia, I stumbled across this blog when I was looking for jamming supplies in Sydney and I was just wondering besides the two websites you directed us to in your post (on pectin I think), do you have any recommendations for any retailers selling in smaller quantities? I don’t mind if they’re a tad more expensive since I’m probably getting a dozen or less jars..thanks!
- on October 26, 2011 at 3:46 pm Celia @ Fig Jam and Lime Cordial
  
  Hi Janine, thanks for stopping by!
  
  Before we were buying jam jars in bulk, I used to buy them in packs of 10 from Herbie’s Spices in Rozelle (the same ones as we’re still using now). It might be worth giving them a call to see whether they’re still available? Also, you could try Essential Ingredient and Chefs’ Warehouse, I think both have canning jars, although I’m not sure of the pricing on them.
  - on October 26, 2011 at 4:26 pm Janine
    
    Thanks for the reply Celia! I’ll drop by both places to check them out :D
    
    Oh btw, just another questions about chocolate supplies – I was wondering if you knew what types of cocoa powder are available in Chef’s Warehouse or Essential Ingredient besides Lindt? Is that the cheapest available? :) Thanks!
    - on October 26, 2011 at 5:03 pm Celia @ Fig Jam and Lime Cordial
      
      Janine, I don’t shop at Essential Ingredient any more (I find them massively expensive), but at Chefs they have Callebaut Dutched cocoa. I think it works out about the same as supermarket cocoa, but I like the flavour better! Personally I’m not a huge Lindt fan – I always buy Callebaut products in preference, although I’d use Michel Cluizel if I could find a way to source it economically! :)
    - on October 26, 2011 at 5:41 pm Janine
      
      great, thanks for the heads up celia! :)
on October 26, 2011 at 11:59 am Rivertree kitchen

This combination is fascinating. I love the combination of salty and sweet, but never would have thought of figs in a tapenade. We’ll have to give this a try.
- on October 26, 2011 at 3:44 pm Celia @ Fig Jam and Lime Cordial
  
  Thanks for stopping by! Hope you enjoy this – the figs really do cut the saltiness. The mint leaves make a difference too! :)
on October 26, 2011 at 12:31 pm Claire @ Claire K Creations

I love olive tapenade. I have it nearly ever night but mix it with hommus. I’ve never tried it with figs before. Sounds like an interesting addition. I shall add them to the next batch. Thanks Celia.
- on October 26, 2011 at 3:44 pm Celia @ Fig Jam and Lime Cordial
  
  Claire, I’ve never heard of mixing tapenade with hommus! Thanks for the suggestion!
on October 26, 2011 at 4:34 pm tania@mykitchenstories

I really like the idea of figs in tapenade, that little bit of sweetness and extra crunch. A good recipe for Christmas
- on October 26, 2011 at 6:18 pm Celia @ Fig Jam and Lime Cordial
  
  Tania, the fig seeds do add a little crunch – it’s very appealing! :)
on October 26, 2011 at 4:48 pm Tandy

the figs must lend such an interesting flavour! and the mint …. I am going to try this :)
- on October 26, 2011 at 5:05 pm Celia @ Fig Jam and Lime Cordial
  
  Tandy, I think you’d like it, it’s similar to your tapenade recipe!
  
  (Tandy’s recipe is here: http://tandysinclair.com/2011/07/01/olive-tapenade/)
on October 26, 2011 at 6:25 pm Lizzy (Good Things)

That sounds lovely. On the must make list!
- on October 27, 2011 at 6:25 am Celia @ Fig Jam and Lime Cordial
  
  Thanks Lizzy! Hope you enjoy it!
on October 26, 2011 at 8:13 pm Lorraine @ Not Quite Nigella

Oh I like the addition of figs to a tapenade! It must lend it a lovely sweetness :)
- on October 27, 2011 at 6:26 am Celia @ Fig Jam and Lime Cordial
  
  It’s not an obvious sweetness, but as Becca says, it tends to smooth out the salty kick a little. The mint makes a difference too! :)
on October 27, 2011 at 1:19 am Marilyn

I’ve never heard of Jacques Pépin. I’ll have to check his books out.

Maz
- on October 27, 2011 at 6:25 am Celia @ Fig Jam and Lime Cordial
  
  Maz, we really enjoy his cooking videos – have a look on YouTube, there’s a few of them available.
  - on October 29, 2011 at 2:28 am Marilyn
    
    Will do!
    
    Maz
    - on October 30, 2011 at 4:07 pm Marilyn
      
      He is my new best friend! Love him! I want to try his bread in a pot recipe.
on October 28, 2011 at 12:25 am Joanna

Just popping in – it all sounds delicious!
- on October 28, 2011 at 5:22 am Celia @ Fig Jam and Lime Cordial
  
  Thanks love! We’re onto our second batch now.. :)
on October 29, 2011 at 1:03 pm Lynn

Love love love tapenade, and my husband teases me about my fig obsession so this recipe is going right to the front of the line. I may have to break out the last of our dry rose even though we have snow flurries threatening.
- on October 29, 2011 at 1:54 pm Celia @ Fig Jam and Lime Cordial
  
  Lynn, hope you like this – I’m completely hooked on it! A dry rose sounds like the perfect accompaniment! :)
on October 30, 2011 at 5:34 pm Sophie33

What a cool & alternative tapenade with the dried figs in it!! that’s lovely! i made it yesterday & I love its taste a lot, Celia!

Yummie!
- on October 31, 2011 at 5:09 am Celia @ Fig Jam and Lime Cordial
  
  Sophie, thanks for trying this out! I’m so glad you loved it! :)
on November 2, 2011 at 10:32 am Barton

Nice, i love the sweet salty balance, my obsession with Thai flavours might see something spicy and a bit of acid go into a version of this too.
- on November 7, 2011 at 7:51 pm Celia @ Fig Jam and Lime Cordial
  
  Barton, it could take a hint of chilli, I think.. :)
on November 7, 2011 at 9:22 am Nina

I made this last night. Fantastic recipe. added a bit more mint but no other changes. only complaint was that it was so good i ate too much and spoiled my dinner!
- on November 7, 2011 at 7:52 pm Celia @ Fig Jam and Lime Cordial
  
  Nina, I’m so glad you enjoyed it! I’ve managed to overeat it before the main meal as well – it’s very moreish! :)
on November 13, 2011 at 9:49 pm pinkpolkadotfood

Wow, very creative!!