Dried Figs in Olive Oil
These dried figs in olive oil combine chewy figs and dates with crunchy almonds, walnuts, and sesame seeds.
Spoon a little over toast, pair it with cheese, or add it to a small snack plate for a sweet-and-savory bite, just like I do with my honey fermented cranberries.
The fruit brings its own sweetness, while extra virgin olive oil helps preserve it. This technique is similar to my pickled cherries and pickled raisins.
This version is a freshly prepared condiment: mix it for serving and refrigerate leftovers promptly, rather than ageing a jar in the cupboard.
Quick Look: Dried Figs in Olive Oil
- 🔪 Prep time: 15 minutes
- ⏲️ Cook time: None
- 👪 Servings: 20 small servings
- 📋 Main ingredients: Dried figs, dried dates, almonds, walnuts, sesame seeds, and extra virgin olive oil
- ♨️ Method: Check and dry → chop → combine → add oil → serve or refrigerate
- ⭐ Difficulty: Easy
- 🥣 Serving ideas: With toast, on cheese boards, spicy ranch crackers, or a spoonful over a salad.
Summarize & Save This Content With AI
Jump to:
What's So Great About the Recipe?
- No cooking required: The preparation is mostly chopping and mixing. Figs and dates supply the sweetness without added sugar.
- A mix of textures: Chewy fruit, chopped nuts, and tiny sesame seeds make each spoonful interesting.
- Easy to scale down: Make a smaller batch for a cheese board- just like my candied dates.
Recipe Ingredients
Dried figs: Choose sound figs with no mold or unpleasant smell. Trim away any tough stems before chopping. Use dried figs for this recipe; fresh figs add much more moisture.
Dried dates: Remove every pit and chop the flesh into small pieces. Check even packaged pitted dates for stray pits. This is what I always do when I make my cream cheese stuffed dates.
Almonds and walnuts: Chop into small pieces so they are easy to scoop with the fruit. Use nuts that smell fresh rather than stale or rancid.
Black and white sesame seeds: Add a little extra crunch and a nutty finish.
Extra virgin olive oil: Use an oil you enjoy eating uncooked, since its flavor is prominent in the finished mixture.
See recipe card for quantities.
Substitutions & Variations
- Adjust the texture: Chop finely for spooning over toast or leave slightly larger pieces for a cheese board.
- Change the nut balance: Use more almonds and fewer walnuts, or the reverse, while keeping the overall quantity similar. I like to switch things up like this when I make my roasted nuts and seeds too.
- Change the sesame balance: Use either black or white sesame seeds if you only have one variety.
How to Make Dried Figs in Olive Oil
Step 1: Check the dried fruit and blot away any moisture on the surface with a clean towel. Trim the tough fig stems and remove the date pits.
Step 2: Chop the figs and dates into small chunks. Chop the almonds and walnuts into pieces that are easy to scoop.
Step 3: Put the fruit, nuts, and both sesame seeds in a clean, completely dry glass jar. Pour over the olive oil, coating and covering the mixture as directed in the recipe card.
Step 4: Stir with a clean, dry spoon and serve a small portion. Cover and refrigerate the rest immediately; do not leave the jar at room temperature to age.
💭 Top Tip
Choose the olive oil for its flavor. A mellow, fruity oil lets the figs and dates stand out, while a peppery oil gives the mixture a stronger savory finish.
Tips & Tricks to Nail the Recipe
- Check for pits and stems: These can hide among sticky pieces of fruit.
- Cut to a similar size: This makes it easier to get fruit, nuts, and seeds in the same spoonful. I always do this when I make my apple walnut spread too.
- Use dry equipment: Start with a clean, dry jar, board, knife, and spoon.
- Stir before serving: The heavier pieces may settle below the oil.
- Portion for the table: Spoon out only what you plan to serve and return the main jar to the refrigerator.
How to Serve Dried Figs in Olive Oil
Spoon a small amount onto toasted bread with soft cheese (like homemade Boursin cheese) or serve in a little bowl alongside crackers and a cheese board. Let excess oil drain from each spoonful if you want a lighter topping.
For a quick appetizer, serve it with sliced bread (like my homemade baguette) and cheese, keeping the portion modest so the olive oil does not soak through the bread. I love using this as a topping over my baked Brie or whipped goat cheese.
Troubleshooting and FAQs
No. Serve this version freshly mixed. A room-temperature ageing period has not been established as safe for this combination, so do not leave the jar in a cupboard to mature.
Refrigerate immediately in a covered container at 40°F (4°C) or below. Use within four days of preparation or freeze promptly. This is not a shelf-stable preserve.
Use dried figs for the recipe as written. Fresh fruit has a different moisture content and texture, so it needs a different preparation and storage approach.
Olive oil can become cloudy or partially solid when chilled. Spoon out the portion you need and allow it to soften briefly for serving; keep the main jar refrigerated. Cloudiness alone does not indicate that the mixture has spoiled.
No. Covering food with oil does not make it shelf-stable or establish a safe storage life. Keep the short refrigerated limit and do not rely on smell or appearance alone to judge safety.
Freeze promptly in small freezer-safe containers, leaving room for expansion. Thaw in the refrigerator and use promptly. The nuts and fruit may soften after freezing.
More Easy Condiments
Looking for other recipes like this? Try these:
If you tried this Dried Figs in Olive Oil or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dried Figs in Olive Oil
Ingredients
- 2 cups dried figs
- 1 cup dried dates
- ½ cup almonds
- ½ cup walnuts
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- 3 cups extra virgin olive oil
Instructions
- Pat dry the dried figs to get rid of any moisture on their surface.
- Use a sharp knife to chop them up into small chunks. Do this with the walnuts, dried dates and almonds too.
- Transfer them to a clean glass jar along with the sesame seeds and pour the oil over them, making sure they are completely submerged in the oil.
- Serve freshly mixed, or cover and refrigerate immediately at 40°F (4°C) or below. Use within 4 days or freeze promptly. Do not age the mixture at room temperature; this is not a shelf-stable preserve.
Notes
- Use soft, good-quality dried figs and dates for the best flavor and texture. Remove any tough fig stems and date pits before chopping.
- Chop the dried fruit, almonds, and walnuts into evenly sized pieces so every spoonful has a good mix of textures.
- Use a good-quality extra virgin olive oil with a mild, fruity flavor that complements the natural sweetness of the dried fruit.
- Make sure the glass jar and utensils are completely clean and dry before combining the ingredients.
- Swap the almonds or walnuts for pistachios or pecans, or add a pinch of cinnamon for a warmer flavor.
- Stir the mixture before serving and enjoy it over toasted bread, with soft cheese, or as part of a cheese board.
- Refrigerate immediately in a covered container and use within 4 days, or freeze promptly. Do not store or age the mixture at room temperature, as it is not a shelf-stable preserve.
