Fig And Olive Tapenade

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David Lebovitz
Nutrition per serving    (USDA % daily values)
CAL
1169
FAT
403%
CHOL
0%
SOD
91%

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Ingredients for 1 serving

1/2 cup (about 3 ounces, 90 gr) stemmed and quartered dried black figs (use dried Black Mission figs, if available)

3/4 cups (180 ml) water

1 cup (about 150 gr) black olives; Ni├žoise, Nyons, or Greek, rinsed and pitted

1 1/2 tablespoons lemon juice

2 teaspoons whole-grain mustard

1 small garlic clove, peeled

1/2 tablespoon capers, rinsed, drained and squeezed dry

1 teaspoon finely chopped fresh rosemary or thyme

1/2 cup (150 ml) extra-virgin olive oil

black pepper and salt, if necessary

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