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Black Olive Tapenade with Figs and Mint
Ingredients
  • ¾ cup pitted oil-cured black olives
  • ¾ cup pitted kalamata olives
  • 6 small dried figs, coarsely chopped
  • 2 tablespoons capers, rinsed
  • 2 small garlic cloves, crushed
  • ¼ cup packed mint leaves
  • 4 anchovy fillets
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • Bagel chips, for serving
Steps
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