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Fig and Olive Tapenade

yield: 2 total time: 40 minutes
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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar high-quality
  • 2 1/2 teaspoons honey
  • 1 pinch salt
  • 1/2 teaspoon ground black pepper freshly
  • 4 figs large dried Calamyrna, finely diced
  • 1 tablespoon capers rinsed, drained, and finely chopped
  • 1/4 cup black olives pitted green and, such as nicoise, picholine, or kalamata
  • 1 teaspoon chopped fresh thyme

Nutrition

  • Calories : 250 calories
  • Carbohydrate : 29 grams
  • Fat : 15 grams
  • Fiber : 4 grams
  • Protein : 1 grams
  • SaturatedFat : 2 grams
  • Sodium : 430 milligrams
  • Sugar : 24 grams
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