California Ripe Olive and Fig Tapenade

Serve this tapenade on crostini, spread with a soft cheese like feta or goat cheese.

Serves: 6 Save

Ingredients (10)

  • 1/2 cup halved dried figs
  • 2 garlic cloves, peeled
  • 1 cup water
  • 1 cup whole pitted California Ripe Olives, drained
  • 1/2 cup artichoke hearts, drained
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sherry or red wine vinegar
  • 1/4 teaspoon black pepper
  • 1/2 cup extra-virgin olive oil


  1. Place figs in a microwave-safe measuring cup and cover with cold water. Microwave on HIGH for 4 minutes, or until water is near boiling. Let cool at room temperature, allowing figs to soften. Drain, reserving 2 tablespoons soaking liquid.
  2. Combine figs and reserved liquid with remaining ingredients, except olive oil, in a food processor. Process until smooth, or leave it chunkier to suit your taste.
  3. With the motor running, drizzle in olive oil. Transfer to an airtight container and store in the refrigerator up to 10 days. Makes 3 1/2 cups.

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish

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