California Ripe Olive and Fig Tapenade    • Yield 3 1/2 cups
Serve this tapenade on crostini spread with soft cheese like
feta, goat or blue. Sponsored by California Ripe Olives.  Teresa
Blackburn   1/2 cup halved dried figs 2 garlic cloves, peeled 1
cup water 1 cup whole pitted California Ripe Olives, drained 1/2
cup artichoke hearts, drained 1 tablespoon capers, rinsed and
drained 1 tablespoon Dijon mustard 1 tablespoon sherry or red
wine vinegar 1/4 teaspoon black pepper 1/2 cup extra-virgin
olive oil     1. Place figs in a microwave-safe measuring cup
and cover with cold water.  Microwave on HIGH 4 minutes, or
until water is near boiling. Let cool at room temperature,
allowing figs to soften. Drain, reserving 2 tablespoons soaking
liquid.   2. Combine figs and reserved liquid with remaining
ingredients, except olive oil, in a food processor.  Process
until smooth, or leave it chunkier to suit your taste.   3. With
the motor running, drizzle in olive oil. Transfer to an airtight
container and store in the