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Fig & Olive Tapenade

Yields1 Serving

 half a 250 g package of dried figs
 ½ cup pitted Kalamata olives
 ½ 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

Make 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.