This is a lovely tapenade based on chopped dried figs and black olives. You can add a little more balsamic if you like it tangy.
I love the combination of figs and olives. it is great with goats cheese and also fetta. - 19 Dec 2010
Should have read more reviews: dried thyme doesn't work...it remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) and added a splash of white wine when cooking the figs. Served with goat cheese. Aside from picking out the thyme sticks, this dip was phenomenal! Update: I've made this three times in the past month its that good (and also because fresh figs are in season!). If you're using fresh, I cut up a pint into small pieces, and that amount works perfectly. I haven't encountered anyone who doesn't LOVE this dip either. I use fresh herbs (rosemary and thyme), but either way you need to add it to the simmering figs or else it stays twiggy. - 08 Aug 2007 (Review from Allrecipes USA and Canada)
This recipe really caught my eye as I was looking for a different dip to serve at our party. It had only been given one review with 5 stars and it hit the "nail on the head". It is definitely one which will stay and be used in my recipe collection. Already 3 people have asked me for the recipe which I now will pass on - reluctantly! 2 points to make: take note that it should be left if possible OVERNIGHT to allow flavours to mature so give yourself that time. Also, not reading the recipe correctly I went ahead and pureed all the ingredients. Although it was a fantastic spread, next time I will remember to finely chop ingredients so it has a "chutney" consistency instead. - 28 Mar 2003 (Review from Allrecipes USA and Canada)