Active Time
Total Time
15 MIN
Serves : Makes about 1 1/2 cups
© David Malosh

How to Make It


In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.

You May Like

Aggregate Rating value: 4

Review Count: 1632

Worst Rating: 0

Best Rating: 5