FIG AND BLACK OLIVE TAPENADE

Fig Tapenadeprinter friendly


1 cup dried figs

½ cup water

1 cup kalamata olives

1 tablespoon olive oil

½ teaspoon balsamic vinegar

1 tablespoon fresh thyme, chopped



1.Place figs in a food processor and pulse for 30 seconds, until well chopped

2.Add water and pulse to create a paste

3.Add olives and pulse until incorporated

4.Add olive oil, vinegar and thyme; pulse again for 30 seconds until tapenade is smooth

5.Serve over crackers