Kalamata and Fig Tapenade | Lindsay

Ingredients

• 1 cup Lindsay® Greek Kalamata Olives
• 1/3 cup dried mission figs, stems removed, chopped
• 2 teaspoons finely grated lemon peel
• 1-1/2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon drained Lindsay® Capers
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh Italian parsley
• 3 tablespoons olive oil
• 1/2 cup chopped walnuts, toasted