Fig tapenade with black olives

Ingredients

• 300 g Dried figs, chopped
• 130 g Black olives
• 40 g Walnuts, toasted and chopped
• 1 tbsp Olive oil
• 2 clove Garlic, minced
• 2 tbsp Balsamic vinegar
• 1 pinch Cayenne pepper
• 5 g Thyme, dried
• 5 g Rosemary, dried
• 130 ml Water
• 2 pinch Salt
• 2 pinch Freshly ground black pepper

Method

1. Place water in a saucepan over medium heat and add the figs.
2. Bring to a boil and cook until the figs are tender and the water reduces.
3. At this point, it's better to break the figs with a potato masher if they're too big.
4. Turn off the heat then stir in the vinegar, olive oil, cayenne, rosemary, thyme, olives, and garlic.
5. Mix well then add the salt and pepper.
6. Cover and chill for a minimum of 4 hours.
7. I prefer doing it overnight so all the flavours are released.
8. Sprinkle with the walnuts then serve.