Ingredients
3/4 cup pitted black olives
1/3 cup walnuts
1 tablespoon capers, rinsed and drained
3 dried figs, stems removed
2 teaspoons honey
3 tablespoons extra-virgin olive oil
1/2 teaspoon apple-cider vinegar
Preparation
Pulse all ingredients in a mini food processor until they form a rough paste (do not overprocess, as the paste should retain some texture). Let stand 1 hour before serving.
