Fig & Olive Tapenade

You've probably had olive tapenade before but we've added a little twist - dried black Mission figs. The combination of sweet and savory flavors makes for a unique dip your guests will really enjoy. We like to serve it with fresh vegetables and our gluten- and grain-free Chia Seed Crackers.

Serves 8-10 people

Ingredients:

• 1/4 cup extra virgin olive oil

• 1 cup stemmed and quartered black figs (black Mission figs ideal)

• 2 anchovy filets

• 2 cups pitted black olives

• 3 tbsp lemon juice

• 4 tsp whole grain mustard

• 2 garlic cloves, minced

• 1 tbsp capers packed in salt (not brine) - rinsed and patted dry

• 2 tsp fresh thyme leaves, chopped (plus extra for garnish)

• black pepper to taste

• sea salt if necessary (taste tapenade before adding any salt)

Instructions:

1. Pulse all ingredients in a food processor into a coarse texture

2. Serve room temperature or chill

3. Garnish with fresh thyme leaves

NOTE: Can be made 3-4 days ahead and keep in the refrigerator in an airtight container.