• 3/4 c. pitted oil-cured black olives
• 3/4 c. pitted kalamata olives
• 6 small dried figs
• 2 tbsp. capers
• 2 clove garlic
• 1/4 c. packed mint leaves
• 4 anchovies
• 1/4 c. extra-virgin olive oil
• kosher salt
• Freshly ground pepper
• Bagel chips

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.