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Fig and Walnut Tapenade

1 cup chopped dried Calimyrna figs (or one’s you’ve dried yourself) 1/3 cup water 1/2 cup pitted Kalamata olives, chopped 2 T extra-virgin olive oil 1 T balsamic vinegar 1 T drained and rinsed capers, chopped 1 1/2 t chopped fresh thyme 1/2 cup toasted and chopped walnuts Combine figs …