Deux tapenades (two tapenades)

Walnut tapenade

200 g pitted dark (not black) olives
30 g walnuts
1 tbsp capers (preferably the ones in olive oil)
1 garlic clove
handful of parsley
freshly ground pepper to taste
pinch of sea salt
50 ml mild extra virgin olive oil
tiny bit of honey

Fig tapenade

70 g dried figs
165 g pitted dark (not black) olives
2 anchovy filets
1 garlic clove
Espelette pepper powder
freshly ground pepper to taste
pinch of sea salt
40 ml olive oil
pinch of cinnamon


No matter which tapenade you make, put all of the ingredients, except oil, in a food processor. Blend for a while, until it breaks down the large pieces. add half of the oil and continue processing until it is like paste. Add the rest of the oil and blend for a while longer. Season to taste. Serve with freshly baked bread.