YIELD: Makes 2 cups
kalamata black olives,
dried figs or dates
zest of 1 orange
Add all the ingredients through the honey to the food processor and pulse to minced texture, do not puree’.
Remove to a bowl and stir in the orange zest, capers and thyme.
Serve with warm pita or french bread.
Double this recipe and store in a glass jar up to 2 weeks.