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Black Olive Tapanade with Figs and Mint
© David Malosh

Black Olive Tapenade with Figs and Mint

  • SERVINGS: Makes about 1 1/2 cups
  • FAST

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.

  1. 3/4 cup pitted oil-cured black olives
  2. 3/4 cup pitted kalamata olives
  3. 6 small dried figs, coarsely chopped
  4. 2 tablespoons capers, rinsed
  5. 2 small garlic cloves, crushed
  6. 1/4 cup packed mint leaves
  7. 4 anchovy fillets
  8. 1/4 cup extra-virgin olive oil
  9. Kosher salt
  10. Freshly ground pepper
  11. Bagel chips, for serving
  1. 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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