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Tapenade is so easy and goes so well with a good bread. Black olives, olive oil, figs. Very Mediterranean. Healthy and quick.

The figs. Just picking them up from the trees in La Vera. Hopefully, soon again.

And the olives. I don’t really understand how I can still eat them. When I was a child I ate a kilo and end up in hospital. In fact, still love them with a cold Mahou.

This tapenade goes well with cheese…what about a smoked Applewood or a mature Flor de Esgueva sheep cheese…and good bread, of course.


  • 100gr. pitted Black Olives.
  • 100gr. dried figs.
  • 3 table spoons extra virgin olive oil.
  • Half table spoon balsamic vinegar.
  • 1 tea spoon oregano (fresh if you can).
  • Half tea spoon thyme (fresh if you can).
  • Salt and black pepper.


Chop the figs and put them in a saucepan with 100ml of water. Boil for 5 minutes and let cool down. This will rehydrate the figs.

Mix all ingredients in the food chopper and mix until you get  the right texture.

Add more olive oil if too dry. Correct the salt and keep in the fridge for a couple of hours before use.