Fig & Olive Tapenade


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I just got back from France a couple of weeks ago, and had the most amazing olive tapenade that I’ve been craving ever since. I amended the recipe I learned there and added figs instead, since our tree is still loaded (although I’m starting to have to fend off the birds and squirrels!) I used the dehydrated figs that I made on Monday for this recipe.

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1/2 cup dehydrated figs
1/2 cup Kalamata olives
Sprig of thyme
1 T balsamic vinegar
1 T olive oil


Put all ingredients in a food processor, and blend. For a creamier consistency, add an extra tablespoon or two of olive oil. It makes a great pizza sauce, or could be eaten as a quick appetizer with bread and cheese.


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