Name: Black Olive Tapenade with Figs and Mint
Total time: 15 min
Ingredients: Freshly ground pepper; 4 anchovy fillets; 1/4 cup packed mint leaves; Bagel chips, for serving; 6 small dried figs, coarsely chopped; 2 tablespoons capers, rinsed; Kosher salt; 3/4 cup pitted oil-cured black olives; 1/4 cup extra-virgin olive oil; 3/4 cup pitted kalamata olives; 2 small garlic cloves, crushed

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?

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

Fish

Wheat

Lactose Free

Seasonings

gram

black pepper

Canned Meat & Seafood

anchovy

Fresh Vegetables

fresh mint

Chips & Pretzels

bagel chips

Fruit Based Snacks

dried fig

Olives & Capers

capers

Coarse Salt

black olive

Oils

milliliter

extra virgin olive oil

kalamata olive

garlic

Potassium

Minerals

Saturated Fat

Iron

Sugar

Carbohydrates

Dietary Fiber

Cholesterol

Protein

Zinc

Calories from Fat

Calories

Calcium

Vitamin A

Vitamins

Vitamin C

Sodium

Trans fatty acids

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Magnesium

Phosphorus

Copper

Manganese

Selenium

Vitamin E

Thiamin (B1)

Riboflavin (B2)

Folic Acid (B9)

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin K

Water

Insoluble Fiber

Soluble Fiber

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

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Baking Goods

Meat & Seafood

Produce

Snacks

Condiment & Toppings

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