Dried Fruit and Olive Tapenade

Dried Fruit and Olive Tapenade
1 cup sultana raisins
8 large dates, chopped
boiling water
1 jar (500mL) sliced green olives
3 Tablespoons balsamic vinegar
1 Tablespoon olive oil
salt and pepper, to taste
cinnamon, ginger, and cloves, to taste

Place the raisins and dates in a bowl and cover with boiling water. Let stand until the water cools. Drain well.
Drain the olives and add, along with the remaining ingredients. Mix well.
Taste and adjust seasonings. Allow tapenade to sit at room temperature for flavors to blend before serving. 
If preparing more than a few hours in advance, refrigerate tapenade and then bring to room temperature before serving. Tapenade may also be frozen for longer storage.

Serve with crusty bread, crackers, cured meats, or nuts.

The dried fruits can be varied - try figs or apricots. I used green olives for more color but black may be used as well. Chopped nuts can be added to the mixture for some crunch.