Happy Spring and relaxation to you, Ivonne!

I’m such a sweet-salty person, that tapenade sounds heavenly to me. I have some jarred figs; I wonder if they would work instead of the dried ones? If I try it, I’ll let you know!

Hey, Paz passed on your recommendation of A Thousand Days in Venice and I just bought it to take on a trip. Thanks.

I had a feeling you’d be filling your days off with yummy things! The combination of olives and figs sounds delicious. Well done!

A wonderful post and a fantastic photo! They sound and look amazingly delicious. Have a great Easter weekend!

Oh how I ADORE the lemon!

And I just love that you have a “flavour of the month” What a fabulous idea.

I wanted to pass this link onto your readers who may not have the time to make their own lemon oil:

http://www.stonehouseoliveoil.com/products/lemon.html

This company makes a beautiful eating lemon olive oil.

Oooh that does sound good!!
I’ve never made tapenade, although I’m not sure why, as we all love olives,
the figs are a very appealing idea too.
Lovely photo, very inspiring!

Wow. That looks amazing ~ both the recipe and the photo.

Wow, this sure looks great! And I love the suggestion of making your own lemon oil. I will absolutely try to make this as I am completely hooked on my lemon oil from “Oil and Vinegar”. Thanks

yes you are right, crazy lives and slowing down to enjoy is necessary.
And this recipe is now officially on my todo list!!

I’ve recently had two tapenades that were so different but both delicious and I too have wondered why I don’t make this. Maybe lack of a food processor? Hmmm…might be time to invest!

Yum yum yum…did you bake the bread yourself, it looks to be the perfect combination of crusty and chewy! The tapenade looks divine too.

I have the Madonia family get together to attend (my dad has 7 brothers and sisters, and each family at least 2 kids) and I’ve been contemplating what to bring for an antipasto. I think I shall bring this because the flavours seem fabulous and because I have a jar full of dried figs in my cupboard waiting to be used up! I too reside in Toronto, and I love your site–hope you don’t mind if I link you on mine. Your food photography is delicious, complementi!
BTW: I took that George Brown Intro. to Baking course two years ago or so, and was also aghast at the use of shortening for a pie–I use butter for everything that I bake, even when it calls for shortening! It’s a good course for the basic techniques though–please keep us updated on your progress, I would be interested to hear how the other course are.

Lovely entry and I hope you enjoy your mini-holiday and do all you have on your to do list or do-not-do list!

This tapenade sounds scrumptious and I love anything served at the appéro or the beginning of the meal.

Antipasto sounds like the French part of the meal called the “mis en bouche”, it’s like you said, to start the meal, wake up your pallet but not to be the main focus of the meal. Elegant restaurants do lovely “mis en bouche”.

One of my favorite “antipasti” (though it’s not Italian) is smoked salmon rolled around a slice of hearts of palm. Top with some sour cream or crème fraîche and bake for 15 mintues to melt cream and warm slices. Always a hit!

Great picture and it sure looks delicious!

Thanks for dropping by my blog and leaving comment!

Ivonne,
This recipe and the way you made it is perfection! I love it! The flavors are making my mouth water. I hope you are enjoying your time off and thank you for visiting my new site!

~Dianka
http://na-zdravi.blogspot.com/

This looks wonderful, Ivonne! I once made a Corsican fig anchoiade, but never thought of adding olives and lemon to that… Yum!

after reading this entry last night i had a dream that you were hosting BBM5 and the theme was going to be antipasto. i dreamt about running all over my town to get things for the package i was sending to someone.

Oh, i like this recipe and her beautiful colours…
I’m always speedy, speedy and i run, run and run…
I want to go on holidays …

This is truly a fabulous way to start an Easter feast.

The photo is outstanding, and I can’t wait to try the recipe.

Thank you for posting it and helping to make my holiday meal beautiful.

Wow!

I don’t see the attraction of sweet anything, let alone antipasti. OK, a good dessert is fine, see my Cheesecake
For a starter/anti-pasti I always go with olives (stuffed in a multitude of ways), meat slices (salami, pastrami, milanese etc) or cheese bits. As I see it, they’re only there to whet your appetite for the main meal… so you can serve less, but concentrate on the flavours of the main course.

Fruit should be kept to the desesrt!

Hi Jennifer,

Well it’s worth the try. The figs that I used were dried, but still a bit soft. So I bet the jarred ones would work.

Hi Kalyn,

You will love the book!

Hi Tania,

Thanks!

Hi Sam,

Thank you so much! My best wishes to you as well!

Hi Shuna,

Thanks for visiting and thanks for the tip about Stonehouse Olive Oil. I had the very good fortune to try some last summer and it was fantastic!

Hi Bron,

Actually this was only my second time making tapenade and it was well worth it. The figs were an interesting addition.

Hi Linda,

Thanks so much!

Hi Baking Soda,

I highly recommend the oil. And thanks for the tip about “Oil and Vinegar”. I’ll have to look for that one.

Hi Bea!

I hope you do try it … it’s worth it!

Hi Lee,

While I don’t like to be dependant on tools, the food processor is really worth it. I recommend investing.

Hi VK,

I wish I had made that bread myself! It’s actually from my favourite bread place in Toronto … ACE Bakery.

Hello Fromthebranchesofanolivetree!

Thank you for stopping by and introducing yourself. As soon as I read your comment I smiled. I come from a family where both parents are one of 6 children so I know all about large family gatherings!

I think you’ll really like this tapenade. Let me know if you give it a try!

Hi Anne!

Ooooh I like the sounds of that appetizer. And wouldn’t you know it I have some creme fraiche in the refrigerator!

Hi Piggy,

It was my pleasure. Thanks for visiting!

Hi Dianka,

Thanks for stopping by and introducing yourself.

Ciao Melissa,

I think you’ve got a great idea there! I was surprised at how well the figs went with the tapenade. I’m really glad I gave it a try.

Hi Barbie2be,

Thanks for stopping by!

Hi Fabienne,

C’est vrai! We must all slow down and enjoy more!!!

Hi Isabella,

Thank you so much my dear … Buona Pasqua!

Hi Mark,

You know I’d have to agree with you, but I must say this antipasto really surprised me with the figs. So I may be a convert!

Awesome photo and interesting recipe! Love the Spanish saying. Have a good time doing nothing and resting afterwards.
Paz

Lovely to have time and space to one’s self! I love the picture and your words. Your pictures and stories are making me think I need Lori Longbotham’s book too! Ivonne, I just studied the picture so long, it’s so intriguing. Figs were a favorite of my mother’s but seem foreign to me. I must try this one.

Hi Paz,

Thanks so much my dear!

Hi Tanna,

You are so sweet! Thank you. I highly recommend Lori Longbotham’s books. You can’t go wrong with them!

This zesty tapenade sounds so delicious! [And beautiful presentation, too - as always!]

I could have sworn I had posted a comment on this beautiful tapenade which I am planning on making this weekend. It sounds fantastic and right up my alley. Merci beaucoup!

Ivonne,

What a wonderful idea to feature lemons. I wish we could get the type they grow in Italy, though. Ours just don’t taste the same.

Hi Karina,

Thanks so much!

Hi Rorie,

I’m so glad you like it. Enjoy!

Hi Patricia,

I second the motion on the lemons!

beautiful, mouth-watering photo!

Hello Kelli Ann,

Thanks so much!