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- 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
- 1 cup (250 ml) water
- 1 cup (170 g) black olives, rinsed and pitted
- 1 garlic clove, peeled
- 2 teaspoons capers, rinsed and drained
- 2 anchovy fillets
- 2 teaspoons whole-grain mustard
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1 1/2 tablespoons lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Coarse salt and freshly ground black pepper
Directions:View on Epicurious
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