1) Q – Is there any problem using the Kalamata Crown Figs from Greece or Mission Figs from California (they look more like prunes – dark purplish in color and much smaller)?
A – Greek or California figs work fine. “Mission” figs come from California, and are dark in color, with very small seeds. I don’t use these in my recipe, if only because I like the crunchier texture of the larger species of figs. But both will work, technically speaking. There are lots of species, but generally the best producers are: Turkey, Greece and California

2) Q – Can you make the recipe if you don’t have a food processor? (presumably just chopping everything as small as possible?)
A – You could make it without a food processor by chopping up the ingredients with a large chef’s knife and/or putting it in a mortar and pestle and mashing it up till the ingredients blend. I’ve definitely made pesto using this method!

3) Q – Should the kalamata olives be in vinegar only or should they be in both vinegar and olive oil?
A – You can use kalamata olives or greek olives, so long as they’re pitted. Either in vinegar or oil is fine, just drain them of most of the “juice” they come in. You’re aiming to create a paste with the olives and figs and walnuts, so that it’ll hold up on a cracker. If, when you’re done it tastes too vinegary, just add in some olive oil to balance it.

4) Q – How many people does the recipe serve?
A – As a cocktail recipe, this tapenade is enough to serve 6-10