Print this page
Saturday, 18 May 2019 12:46

Black Olive Tapenade with Figs and Mint

Black Olive Tapenade with Figs and Mint
What makes this tapenade special is the clever mix of oil- and brine-cured olives and the surprise of sweet, fresh and tangy notes from the dried figs, mint and capers.
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

How to Make It

Step

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.

Tagged under

Related items