Black Olive Tapenade with Figs and Mint

By á-4084

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

Details

Adapted from foodandwine.com

Preparation

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.