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 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.

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Touch Pearls and Wave

I am a homeschooling mother of 5 with a passion for CHRIST and CHOCOLATE!! I live life on the RAW side of things and embrace all things musical and fun. I gleam inspiration from the beauty around me and , of course, a little bit of country!
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