Jacques Pepin's Tapenade

By BobD

Jacques Pépin adds dried figs to his tapenade, a spread that is often called the "butter of Provence."

Ingredients

• 3/4 cup pitted oil-cured black olives (about 4 ounces)
• 3/4 cup pitted kalamata olives (about 4 ounces)
• 6 small dried figs (about 2 ounces), 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 and freshly ground pepper
• Bagel chips, for serving

Details

Servings 1
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the olives, figs, capers, garlic, mint, anchovies and olive oil and pulse 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.