Apricot Tapenade

• 250 g (8 oz/1⅓ cups) dried apricots, soaked
• 2

Blitz all tapenade ingredients in a food processor. If necessary, add some oil. You can keep the tapenade in the refrigerator for some time. Make sure the tapenade is always covered with a thin layer of oil. This tapenade is great on toast, as is, or with cheese or raw ham.