figs and water in a saucepan over medium heat. Bring to a boil, and cook
until tender, and liquid has reduced. Remove from heat, and stir in the olive
oil, balsamic vinegar, rosemary, thyme, and cayenne. Add olives and garlic,
and mix well. Season with salt and pepper to taste. Cover, and refrigerate
for 4 hours or overnight to allow flavors to blend.