olive and fig tapenade - Lesley Stowe Raincoast Crisps

Ingredients

• 1 cup Mission figs, quartered
• 1 cup pitted niçoise olives or other brined black olives
• 1 Tbsp. capers, drained
• 1 large clove garlic, crushed
• 1 tsp. fresh thyme leaves
• 3 Tbsp. olive oil
• 1 Tbsp. fresh lemon juice
• sea salt and freshly ground pepper