Skip to content

Fig & Walnut Tapenade with Goat Cheese

An Olive Oil & Balsamic Vinegar Receipe

Share Pin It

Prep Information

Prep Time

5 minutes

Cook Time

10 minutes


20 people


  • 1 cup dried Calimyrna figs, chopped and stemmed
  • 1/3 cup water
  • 1/3 cup pitted Kalamata olives, chopped
  • 2 tablespoons Kalamata Extra Virgin Olive Oil
  • 1 tablespoon capers, drained and chopped
  • Two 5-1/2 oz. soft fresh goat cheese logs, each cut crosswise into 1/2-inch thick rounds
  • 1/2 cup toasted walnuts, chopped
  • 1/3 cup toasted walnuts, halved
  • thyme sprigs (optional)


  • Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl.
  • Mix in olives, Kalamata Extra Virgin Olive Oil, Aged Balsamic Condimento, capers and chopped thyme. Season tapenade to taste with salt and pepper.
  • Arrange overlapping cheese rounds in circle in center of medium platter.
  • Stir chopped walnuts into tapenade; spoon into center of cheese circle.
  • Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.
Back To Top