Fig and Olive Tapenade

Fig and Olive Tapenade

  • 12 oz. dried figs
  • 3/4 cup kalamata olives (pitted)
  • 3/4 cup pimiento-stuffed green olives
  • 4 Tbsp olive oil
  • 1 1/2 Tbsp rosemary (fresh)
  • 1 1/2 Tbsp balsamic vinegar
  1. Mince figs and olives finely. The texture depends on your taste.
  2. Add fig and olive mixture to a large mixing bowl.
  3. Add rosemary, balsamic vinegar, and olive oil to bowl. Mix well.
  4. You may need more oil to get desired texture and consistency.
  5. Place in refrigerator for 1-2 hours to allow flavors to blend.