Black olive paste with dried figs looks like tapenade, a specific recipe from southwestern France (Provence region).
The difference between tapenade and today’s recipe is that tapenade has capers and anchovies, ingredients I don’t like at all. Without these two ingredients, I can’t name it tapenade, because from what I read on the internet, the name is given by the capers = ,,tapeno” in Provence. Strange thing, especially because the main ingredient in a tapenade recipe are the olives.
With few modifications I managed to make an absolutely delicious black olives paste with fried figs, that it can be spread on a slice of bread / on crackers, to eat it with vegetables or with meat. It’s also an excellent appetizer, which you can surprise your guests at the festive meals and serve this paste with a plate with different cheeses, walnuts, a good glass of wine.
I preferred to serve this paste on slices of bread of walnuts and cheese. That’s how I managed to create a balance of tastes between sweet, salty and crunchy. Really yummy!