3.5 49

Black Olive Tapenade with Figs and Mint

  • Total Time:
  • Servings: Makes about 1 1/2 cups

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.

KEY: Cocktail Party, Game Day, French, Appetizers/starters, Dips & Spreads, Basic/Easy, Fast, Healthy, Make Ahead, No-Cook, Staff Favorites

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Ingredients

  • 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

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How to make this recipe

  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.
Contributed By Photo © David Malosh Published April 2011

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