Food & Cooking Recipes Appetizers Olive, Fig, and Honey Tapenade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 21, 2019 Print Rate It Share Share Tweet Pin Email Photo: Matt Russell Yield: 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. Ingredients ¾ cup pitted black olives ⅓ 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 Directions 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. Rate it Print