Fig And Black Olive Tapénade

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1/2 cup stemmed & quartered dried black figs (about 3 ounces)

1/2 tablespoon capers , rinsed and drained

2 teaspoons whole grain mustard

1 garlic clove , peeled

1 teaspoon finely chopped fresh rosemary

3/4 cup water

1/2 cup extra-virgin olive oil

1 cup black olives (Nicoise, Lyon or Greek, rinsed and pitted)

1 1/2 tablespoons lemon juice

salt and black pepper, if necessary

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