Lunch: Black Olive Tapenade with Figs and Mint
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
Instructions
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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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
