Recipes Black Olive Tapenade with Figs and Mint 4.0 (1,633) 1 Review 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 Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines Updated on February 12, 2019 Print Rate It Share Share Tweet Pin Email Jacques Pépin’s tasty tapenade combines two types of olives with dried figs and mint. This goes well as a sandwich spread, a side for crudité, or a topping for crostini. Photo: © David Malosh Total Time: 15 mins 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 Directions 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. Rate it Print