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 THIS RECIPE

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.