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

F&W Cooks

Our 22 Best Crock Pot and Slow-Cooker Recipes

50 Affordable Wines You Can Always Trust

Black Olive Tapenade with Figs and Mint

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Black Olive Tapenade with Figs and Mint

Your Profile

Black Olive Tapenade with Figs and Mint

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Black Olive Tapenade with Figs and Mint