Black Olive Tapenade with Figs and Mint

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.

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


  • 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

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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493414 recipes/black-olive-tapenade-figs-and-mint 2013-12-06T23:12:14+00:00 Jacques Pépin cocktail-party|game-day|french|appetizers-starters|dips-and-spreads|basic-easy|fast|healthy|make-ahead|no-cook|staff-favorite april-2011 recipes,black-olive-tapenade-figs-and-mint 493414

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