Fig and Olive Tapenade

(From Gridphilly)

yields two cups or two 8 oz jars

1/2 pound dried figs (about 2 dozen)

1 3/4 cup kalamata olives (10 ounces)

1/2 t black pepper

1 T fresh rosemary leaves, stripped form 1 sprig

1/4 cup and 1 T balsamic vinegar

salt to taste

Trim tough stems from figs and place into the bowl of food processor. Pulse to shop and then allow the processor to run, reducing the figs to paste.

Check olives to ensure that all are properly pitted, then add them to the processor along with pepper and rosemary.  Process until well combined, adding balsamic vinegar 1 tablespoon at a time to help loosen the mixture.

Taste and salt if necessary.

Store in refrigerator.