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

How to Make It

Step

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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