Pomegranate tapenade with figs

Line a small baking tray with foil and grease it with olive oil. Cut the figs in half and place them cut side up on the tray. Put in a preheated oven at 180 degrees for about three minutes, until the edges of the fruit start to brown slightly. Then remove and cool on a sheet of parchment paper.

Combine figs, coarsely chopped olives, and a couple of teaspoons of finely chopped rosemary in a blender. Add vinegar and narsharab, and pulse the blender a few times to coarsely chop the mixture. On one occasion, add a tablespoon of olive oil. Season with salt and pepper to taste, transfer to a bowl. Coarsely chop and mix in the nuts into the tapenade.

Before serving, let it sit at room temperature for two hours to allow the ingredients to absorb each other's flavors.