Black Olive Tapenade with Figs and Mint

• 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

1. In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky.
2. Season with salt and pepper.
3. Transfer the tapenade to a bowl, cover and refrigerate until chilled.
4. Serve with bagel chips.

black olives, olives, dried figs, capers, garlic, mint, anchovy, extravirgin olive oil, kosher salt, freshly ground pepper, bagel

Taken from www.foodandwine.com/recipes/black-olive-tapenade-figs-and-mint (may not work)