Black Olive Tapenade with Figs and Mint

  • 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.

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