Olive, Fig, and Honey Tapenade

zaitoun olive fig and honey tapenade
Photo: Matt Russell
4 to 6 Serves

In this sweet-and-salty Palestinian tapenade recipe from Zaitoun cookbook author Yasmin Khan, a handful of pantry ingredients come together to create something exquisite: black olives, walnuts, capers, figs, and honey. Let the flavors mingle for an hour, then serve with warm flatbreads.


  • ¾ cup pitted black olives

  • cup walnuts

  • 1 tablespoon capers, rinsed and drained

  • 3 dried figs, stems removed

  • 2 teaspoons honey

  • 3 tablespoons extra-virgin olive oil

  • ½ teaspoon apple-cider vinegar


  1. Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.

Cook's Notes

Recipe and photograph from Zaitoun: Recipes from the Palestinian Kitchen by Yasmin Khan. Copyright 2018 by Yasmin Khan. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved.

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