Makes: Makes almost 2 cups; will keep the fridge for a week or so.
half a 250 g package of dried figs
1/2 cup pitted Kalamata olives
1/2 cup walnuts, toasted
1 Tbsp. capers, drained
1 Tbsp. balsamic vinegar
1 Tbsp. olive or canola oil
a few sprigs of fresh thyme or one of rosemary, leaves pulled off the stems
1Make sure your dried figs are nice and plump; if not, pour boiling water over them and let them sit for 20 minutes or so, then drain them well. Put everything into a food processor and pulse until as chunky or finely blended as you like; add a little extra oil if you need some more liquid to help move it along.