Kalamata And Fig Tapenade

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 1 cup black kalamata olive, pitted
• 1/3 cup dried mission figs, stems removed
• zest of one lemon, grated
• 1 1/2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon capers, rinsed and drained
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons fresh thyme
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup fresh italian parsley, coarsely chopped
• 3 tablespoons olive oil
• 1/2 cup toasted walnuts

Recipe

• 1 place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. pulse a few times to blend, but do not puree. add the oil and pulse a few more times to form a cohesive but still coarse paste. add the walnuts and pulse until they are chopped but small pieces are still visible.
• 2 make ahead: tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.