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Black Olive Tapanade with Figs and Mint

© David Malosh

Black Olive Tapenade with Figs and Mint

Contributed by Jacques Pépin

TOTAL TIME: 15 MIN
SERVINGS: Makes about 1 1/2 cups

•BASIC-EASY
•FAST
•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE

What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.

Slideshow: More Amazing Recipes from Jacques Pépin

3/4 cup pitted oil-cured black olives
3/4 cup pitted kalamata olives
6 small dried figs, coarsely chopped
2 tablespoons capers, rinsed
2 small garlic cloves, crushed
1/4 cup packed mint leaves
4 anchovy fillets
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground pepper
Bagel chips, for serving

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.

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