YIELD: Makes 2 cups
1 cup – kalamata black olives, pitted
1/2 cup – walnuts
1/4 cup – dried figs or dates
1/4 cup – olive oil
1 T – balsamic vinegar
1 T – honey
zest of 1 orange
1 T – capers, drained
1 tsp. – thyme leaves
Add all the ingredients through the honey to the food processor and pulse to minced texture, do not puree’.
Remove to a bowl and stir in the orange zest, capers and thyme.
Serve with warm pita or french bread.
Double this recipe and store in a glass jar up to 2 weeks.