As an Italian, I grew up having olives as an appetizer and loved the taste of them. Fellow nutritionist Peggy K inspired me to create this version with her Greek Tapenade.
2 cups pitted Kalamata olives
½ cup pumpkin seeds
2 tbsp capers
2 tbsp olive oil
2 cloves of garlic, minced using a “Microplane” or grater.
6 fresh figs or dried and soaked in warm water for 1 hour (drain water and reserve some for tapenade)
1 orange rind and its juice
Place all the ingredients in a food process with metal “S” blade. Pulse and blend until incorporated. Serve with veggies, crackers or use to make sandwiches/wraps.