Black Olive Tapenade with Figs and Mint

Name: Black Olive Tapenade with Figs and Mint
Total time: 15 min
Yield: Serves : Makes about 1 1/2 cups
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

Active Time

N/A

Total Time

15 MIN

Yield

Serves : 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. Slideshow: More Amazing Recipes from Jacques Pépin

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

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.

Black Olive Tapenade with Figs and Mint

Ingredients

How to Make It

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Black Olive Tapenade with Figs and Mint

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