Black Olive Tapenade with Figs and Mint

Name: Black Olive Tapenade with Figs and Mint
Total time: 15 min
Yield: 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

1,632 Ratings

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

By Jacques Pépin

April 2011

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Black Olive Tapenade with Figs and Mint

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Black Olive Tapenade with Figs and Mint

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