from Home Made: the Ultimate DIY Cookbook by Yvette van Boven
1 1/2 cups dried apricots, soaked
2 sprigs rosemary
1/2 cup olive oil
juice of 1/2 lemon
1 clove garlic (or more...)
salt & freshly ground pepper
Blitz all the ingredients in a food processor. If necessary, add some more 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. The tapenade is great on toast, as is, or with cheese or cured ham.
