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Fig & Olive Tapenade


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1/2 250 g package dried figs

1/2 cup pitted kalamata olives

1/2 cup walnuts, toasted

1 tbsp capers, drained

1 tbsp balsamic vinegar

1 tbsp olive or canola oil

a few sprigs of fresh thyme or one of rosemary, leaves pulled off the stems

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