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Moroccan Tapenade

The sweet-salty taste of olives paired with figs is a inspired combination. Use my tapenade an appetizer and serve with crackers. —julie merriman, Seattle, Washington
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 cups


  • 10 ounces dried figs
  • 3/4 cup tequila
  • 2 cups pimiento-stuffed olives
  • 1 cup pitted Greek olives
  • 1/2 cup pickled hot cherry peppers, seeded and quartered
  • 2 shallots, finely chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons grated lime zest
  • Assorted crackers


  • Place figs in a food processor; cover and pulse until coarsely chopped. Place in a small bowl; add tequila. Let stand for 10 minutes.
  • Meanwhile, combine the olives, peppers and shallots in a food processor; cover and pulse until coarsely chopped. Transfer to a large bowl. Stir in the lime juice, olive oil, basil, cumin, coriander and lime zest. Drain figs, pressing to remove liquid. Add figs to olive mixture. Serve with crackers.
  • Moroccan Tapenade may be used to prepare the following recipe: Tapenade-Prosciutto Flatbread Pizza Bites.
Nutrition Facts
2 tablespoons (calculated without crackers): 67 calories, 4g fat (0 saturated fat), 0 cholesterol, 293mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

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