Since I was a little girl I have had a serious addiction to cheese and olives. To this day nothing gets me more excited. Hand me a plate with cheese and signed, sealed, delivered, I'm yours. One of my favorite appetizers is fig & olive tapenade. The combination of sweet, savory, and tangy is out of control. Throw it on bread, on a salad, or as a topping for cream cheese and crackers. The possibilities are endless. We fig-ured we would share our version with you. You can thank us later.

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Fig & Olive Tapenade 

1/2 cup kalamata olives

1 cup dried figs, chopped

1.5 tablespoons balsamic vinegar

2 tablespoon extra virgin olive oil

2 cloves of garlic, minced 

cayenne pepper, to taste 

salt & black pepper, to taste

 

+ Dice up the figs and olives and place them in a bowl. Add the vinegar and olive oil. Finally, throw in the garlic, cayenne, salt and pepper. That's it!