Fig and Olive Tapenade

adapted from Kathy's recipe here.

I often add some chopped green olives to the olive mixture and a little more balsamic. Goat cheese may also be used.

 1 cup chopped driedunsulfured kalamata figs      ½ cup water  or brewed Bengal spice tea    

1 tablespoon olive oil      

2 tablespoons balsamic vinegar      

1 teaspoon dried rosemary      

1 teaspoon dried thyme      

¼ teaspoon cayenne pepper     

 ⅔ cup chopped kalamata olives      

2 cloves garlic, minced      

salt and pepper to taste      

⅓ cup chopped toasted walnuts      

  Combine figs and water (with 1 bengal spice teabag) in a saucepan over medium heat. Bring to a boil, and cook until tender, and liquid has reduced. Remove from heat, and take out teabag,  stir in the olive oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic, and mix well. Season with salt and pepper to taste. Cover, and refrigerate for 4 hours or overnight to allow flavors to blend.