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.
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
Freshly ground pepper
Bagel chips, for serving
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.