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. Slideshow: More Amazing Recipes from Jacques Pépin 

Black Olive Tapanade with Figs and Mint
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
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


  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.

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