If your dried figs are soft and plump you can coarsely chop them and proceed with the recipe. If your figs are stiff and hard, place them in a small bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
In the bowl of a food processor, combine the chopped figs, olives, anchovies or capers, lemon juice, garlic and lemon zest. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Adding more olive oil if your tapenade is thick.
The tapenade will keep in your fridge for one to two weeks.