Black Olive Tapenade with Figs and Mint

Photo by Lee C.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

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.

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