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Black Olive Tapenade with Figs and Mint


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Rate this recipe 4.3/5 (4 Votes)


  • 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


Adapted from


Step 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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