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Fig & Olive Tapenade
This recipe is kosher for Passover.
Fig & Olive Tapenade Submitted by George Cantonsky Newark NJ | Dairy

serve with slices of French bread or crackers.


1 cup chopped dried figs

1/2 cup water

2/3 cup chopped Kalamata or black olives

1 tablespoon olive oil

2 tablespoons balsamic vinegar

2 teaspoons minced garlic

1 teaspoon dried rosemary

1 teaspoon dried thyme

1/4 teaspoon cayenne pepper

salt and pepper to taste

1/3 cup chopped toasted walnuts

1 8 ounce package cream cheese


In a saucepan combine the figs and water and bring the mixture to a boil. Cook until tender and liquid has reduced to about 1/2 the original amount of liquid. Remove the mixture from the heat and stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add the olives and garlic and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend. Unwrap the block of cream cheese and place on a serving platter. Spoon the mixture over the cheese, and sprinkle the top with walnuts. Serve with slices of French bread or crackers. Serves 6 to 8.

makes 6-8 servings