California Ripe Olive and Fig Tapenade - California Ripe Olives

Ingredients

• 1/2 cup dried black figs, stemmed and chopped
• 2 cloves garlic, peeled
• 1 cup water
• 1 cup California Black Ripe Olives, whole pitted and drained
• 1/2 cup artichoke hearts, prepared and drained
• 1 tablespoon capers, rinsed of brine and drained
• 1 tablespoon Dijon mustard
• 1 tablespoon sherry vinegar (substitute red wine vinegar or apple cider vinegar)
• 1/4 teaspoon black pepper
• 1/2 cup extra virgin olive oil