Valley Fig Growers

California Fig and Black Olive Spread

Makes 2 cups, 32 servings


8 oz. Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems trimmed, quartered

1 cup pitted Kalamata olives

1 1/2 teaspoons fennel seeds

1 teaspoon minced garlic

1/4 teaspoon grated orange zest

1/8 teaspoon freshly ground black pepper

1/4 cup California Olive Ranch Extra Virgin Olive Oil

Crostini for serving

2 to 4 ounces crumbled feta or blue cheese, optional


  1. Combine the figs and 1 cup water in a small saucepan. Heat to a boil. Cook, covered, over low heat until almost all of the liquid has been absorbed, about 20 minutes. Cool slightly.

  2. Combine the figs, olives, fennel seeds (crushed with a mortar and pestle or the side of a heavy knife), garlic, orange zest, and black pepper in a food processor. Process until pureed, stopping to scrape the sides of the container down once or twice. With the motor running, slowly add the extra virgin olive oil. Transfer the mixture to a  container or bowl, cover, and refrigerate until ready to serve.

  3. To serve, place the spread in a small bowl with a butter knife, and surround it with crostini. Alternatively, spread it on the crostini and serve plain or with a little crumbled cheese on top. Makes 2 cups

Recipe source: Fig Heaven© 2011 by Marie Simmons

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 48
  • % Calories from Fat 56%
  • Fat 3
  • Cholesterol 0
  • Protein 0
  • Carbohydrates 5
  • Fiber 1
  • Iron 0
  • Sodium 72
  • Calcium 13
  • Potassium 44