1 cup pitted nicoise olives or other brined black olives
1 cup mission figs, cut into quarters
1 tbsp capers
1 large garlic clove, crushed
3 tbsp olive oil
1 tbsp lemon juice
1 tsp fresh thyme leaves
Blend the figs in a food processor until roughly chopped. Add the olives, capers, garlic and thyme. Pulse until blended but still has a slightly coarse texture. Add the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until serving. Keeps 2 to 3 weeks.
Best if made 1 day in advance.
Serve with Lesley Stowe’s Rosemary Raisin Fig & Olive Raincoast Crisp or Original on it own or with Chevre or St. Andre cheese
Recipe from Lesley Stowe’s website
