Combine 200 g chopped dried figs, 133 g chopped Kalamata olives, 32 g balsamic vinegar, 1 g cayenne pepper, 67 g chopped toasted walnuts, 5 g dried rosemary, 5 g dried thyme, 200 g chopped garlic, 14 g olive oil, and 100 g water in a bowl.
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Mix all ingredients thoroughly until well combined.
