Fig-Olive Tapenade

1/2 cup stemmed and quartered dried Black Mission figs
1 cup water
1 cup black olives
1 garlic clove, peeled
2 Tbs capers, rinsed and drained
2 anchovy fillets
2 tsp whole-grain mustard
1 tsp finely chopped rosemary or thyme
1 1/2 Tbs lemon juice
1/4 cup extra virgin olive oil

1 – In a small saucepan, simmer the figs in the water with the lid askew for 10-20 minutes, until very tender. Drain.

2 – In a food processor, pulse the olives, figs, garlic, capers, anchovies, mustard, rosemary, and lemon juice to create a thick paste. Pulse in the olive oil until you’ve achieved a chunky-smooth paste. Don’t overdo it; good tapenade should be slightly rough. Season with salt and pepper if necessary.

Fig-Olive tapenade can be made up to two weeks in advance and stored in the fridge. It’s better served at least a day after it’s made.

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