Fig and Olive Spread

1/2 cup dried Black Mission figs, stemmed and halved
3/4 cup water
1 cup black olives (Nicoise, Lyon or Greek), rinsed and pitted
1 1/2 tablespoons lemon juice (about 1/2 lemon)
2 teaspoons whole-grain mustard
1 small garlic cloved, peeled
1/2 tablespoons capers, rinsed and drained
1 teaspoon finely chopped fresh rosemary
1/4 cup olive oil
Salt and pepper, if necessary


In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very tender. Drain, reserving a few tablespoons of the liquid.

If the bowl of a food processor, combine pitted olives, drained figs, lemon juice, mustard, garlic, capers, and fresh rosemary, using the ?pulse? function until you have a thick paste. Drizzle in olive oil until you’ve achieved a chunky-smooth paste. If necessary, use fig liquid to thin out the tapenade.

Serve with crackers, or in between two pieces of bread. Could zest up a piece of grilled fish or chicken, too.

Can be made one or two or days in advance, which allows the flavors to intensify.

Makes about 1 cup.