Olive Fig Tapenade

As an Italian, I grew up having olives as an appetizer and loved the taste of them.  Fellow nutritionist Peggy K inspired me to create this version with her Greek Tapenade.


2 cups pitted Kalamata olives

½ cup pumpkin seeds

2 tbsp capers

2 tbsp olive oil

2 cloves of garlic, minced using a “Microplane” or grater.

6 fresh figs or dried and soaked in warm water for 1 hour (drain water and reserve some for tapenade)

1 orange rind and its juice

Place all the ingredients in a food process with metal “S” blade.  Pulse and blend until incorporated.  Serve with veggies, crackers or use to make sandwiches/wraps.