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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. Slideshow: More Amazing Recipes from Jacques Pépin
1,632
461
24
15 min
TOTAL TIME
322
CALORIES
$1.54
PER SERVING
Ingredients
11 INGREDIENTS
5 SERVINGS
pepper
to taste
3/4 cup kalamata olives
pitted
4 whole anchovy fillets
1/4 cup fresh mint leaves
packed
6 small dried figs
coarsely chopped
bagel chips
for serving
1/4 cup extra-virgin olive oil
2 cloves garlic
crushed
2 tbsp capers
rinsed
kosher salt
3/4 cup black olives
pitted
Directions
4 STEPS
View Directions on Food and Wine
Health Info
Macros
33g
CARBS
20g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
Contains these allergens
FISH
WHEAT
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Frequently Asked Questions
How long can I store Tapenade?
What are some ways to use Tapenade?
What is Tapenade?
What type of olives should I use for Tapenade?
Do I need to use anchovies in my Tapenade?
Do I need any special equipment to make Tapenade?
How can I adjust the consistency of my Tapenade?
Can I make Tapenade without garlic?
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