Black Olive and Fig Spread
Use as a dip with crackers or as a spread in sandwiches to give a humble salad sandwich a new lease of life.
- Place garlic, olives (pitted) and figs into the bowl of a food processor. Pulse well to chop or pulverise with a pestle and mortar.
- Add oregano, lemon juice and oil and process to form a coarsely textured paste. Season with pepper and salt if necessary, remembering that the olives are already salty.
- Store in the refrigerator and use within one week. Serve as a dip or spread.