Directions:
- Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
- Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.92 Kcal (716 kJ) | ||
| Calories from fat | 124.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.86g | 21% | |
|---|---|---|---|
| Sodium | 85.85mg | 4% | |
| Potassium | 79.28mg | 2% | |
| Total Carbs | 11.07g | 4% | |
| Sugars | 7.93g | 32% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.8mg | 5% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 217.18 Kcal (909 kJ) | ||
| Calories from fat | 158.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.61g | 21% | |
|---|---|---|---|
| Sodium | 109.09mg | 4% | |
| Potassium | 100.74mg | 2% | |
| Total Carbs | 14.06g | 4% | |
| Sugars | 10.08g | 32% | |
| Dietary Fiber | 2.69g | 8% | |
| Protein | 3.89g | 6% | |
| Vitamin C | 7.4mg | 10% | |
| Iron | 1mg | 5% | |
| Calcium | 46.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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