Fig and Olive Tapenade

Heart-healthy, anti-inflammatory olives are one of my favorite ingredients. I love the convenience of having a few jars of good-quality organic olives in the pantry at all times. Same goes for the dried figs. This recipe can be increased in multiples, and I’d recommend it, since I usually start scarfing it down the minute I turn off the blender. It makes a great spread on sandwiches and wraps.

Makes 1½ cups

• 15 dried Mission figs (about 4½ ounces), coarsely chopped
• ¾ cup walnuts, soaked and dehydrated
• 1½ cups pitted green olives
• 1½ tablespoons chopped shallot
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh thyme
• 2 tablespoons coconut nectar
• 3 to 4 tablespoons extra-virgin olive oil
• No-Carb Paleo Crackers, for serving (optional)

Place the figs and walnuts in a blender or food processor and pulse until 
chopped, about 15 pulses. Add the olives, shallot, oregano, thyme, olive oil, and coconut nectar, and and pulse until chunky-smooth, 10 to 15 more pulses. Serve with No-Carb Paleo Crackers, if desired. The tapenade will keep, covered in the refrigerator, for 3 to 4 days.