1/2 cups black, pitted kalamata olives
1 cup (250 ml) water
2 dried figs
1 Teaspoon finely chopped fresh rosemary
1 Tablespoon juice of freshly squeezed orange
2-3 Tablespoons Olive Oil
Freshly ground black pepper to taste
In a small sauce pan, bring water to a boil and reduce heat. Add the
figs and simmer for about 15 minutes until they are plump and tender.
Pulse olives, figs, rosemary and orange juice in food processor until chunky.
Transfer olive mixture to a bowl, stir in Olive Oil and season with pepper.