Ingredients
1/2 cup stemmed, dried figs
1 cup Greek olives, rinsed and pitted
1 teaspoon fresh rosemary, finely chopped
1/4 cup extra-virgin olive oil
Fresh ground salt & black pepper if desired
Preparation
In the food processor, pulse together pitted olives, figs, olive oil and dried rosemary until combined into a course spread.
Add black pepper and salt, to taste. Allow to stand for at least 2 hours in the fridge for flavours to develop.
