Fig-Olive Tapenade With Prosciutto and Persimmon

By Melissa Clark

Published Dec. 23, 2020

Fig-Olive Tapenade With Prosciutto and Persimmon
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
15 minutes
Rating
4(435)
Comments
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Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it’s served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you’re starting with soft, plump dried figs, you don’t need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Featured in: A Finger-Food Countdown to 2021

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Ingredients

Yield:2 to 4 servings
  • ½cup dried figs, stems trimmed
  • ½cup pitted Kalamata olives
  • 2anchovy fillets
  • 1teaspoon fresh lemon juice, more to taste
  • 1small garlic clove, coarsely chopped
  • ¾teaspoon minced fresh rosemary
  • ¼cup extra-virgin olive oil, more if needed
  • Prosciutto, for serving
  • Persimmon wedges, for serving
  • Toasted country bread, crackers or breadsticks, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

275 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 9 grams protein; 843 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.

  2. Step 2

    In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.

  3. Step 3

    Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

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Ratings

4 out of 5
435 user ratings
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Comments

j-chan

Will replace the anchovy with some capers to make this vegetarian!

Brad

This is a beautifully harmonious tapenade! I make quite a few kalamata olive dips, hummus’ and tapenades. This will take a seat at the head of the table. I made it for New Year’s Eve and can’t wait to make it for friends and family gatherings in 2021. Wishing all home cooks peace, health and happiness.

Chris

Is it OK to substitute some anchovy paste from a tube for the anchovies? Would that be about 2 teaspoons paste for 2 fillets?

Mary

Always a hit when I make it. And I use anchovy paste - no one knows. Be sure to use dark kalamata olives - otherwise it an look a bit like dog food!

Illinois

I make this dip with dried Mission figs and it’s delicious. Has anyone tried it with Turkish figs?

Hannah

Short on ingredients, so I subbed ACV for lemon and fish sauce for sardines. Added walnuts for more texture. Divine!

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