This spiced black olive-fig spread can be used as a spread for sandwiches or on crostini, or to coat baked fish, chicken, or lamb. Makes about 2 1/2 cups
Soak the olives and figs in hot water for 10 minutes and then drain, reserving the liquid for another use, such as adding to pasta cooking water. Place the olives and figs in a food processor with the garlic, fennel, almonds, 1/4 cup of the olive oil, anchovies with their oil, thyme leaves, orange and lemon zest and juice, and chile flakes. Pulse until finely chopped. Transfer to a bowl and whisk in the remaining 1/2 cup olive oil. Serve at room temperature as a spread for sandwiches or on crostini, or use as a crust for baked fish, chicken, or lamb.