- 1 ctn dried figs figs, stemmed, halved
- 1 tablespoon olive oil
- 1/2 cup Kalamata olives, pitted, coarsely chopped
- 1 tablespoon drained capers
- 2 teaspoons chopped fresh rosemary
- 1/4 cup pomegranate vinegar
- 1/2 cup walnuts, toasted, coarsely chopped
Combine figs, olives, capers, pomegranate vinegar, and rosemary in processor. Coarsely chop figs and olives.
Add salt and pepper, to taste. Transfer to bowl. Stir in walnuts. Let sit at room temperature about an hour to meld flavors.