• 1 cup black kalamata olive, pitted
  • 1/3 cup dried mission figs, stems removed
  • zest of one lemon, grated
  • 1 1/2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 tablespoon capers, rinsed and drained
  • 1/4 teaspoon crushed red pepper flakes
  • 2 teaspoons fresh thyme
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 cup fresh Italian parsley, coarsely chopped
  • 3 tablespoons olive oil
  • 1/2 cup toasted walnuts
  • 1 Place the olives, figs, lemon zest and juice, garlic, capers, red pepper flakes, thyme, pepper, and parsley in the work bowl of a food processor. Pulse a few times to blend, but do not puree. Add the oil and pulse a few more times to form a cohesive but still coarse paste. Add the walnuts and pulse until they are chopped but small pieces are still visible.
  • 2 Make ahead: Tapenade can be made up to 1 week ahead and kept, covered, in the refrigerator.