Olive Tapenade with Figs and Mint
 
Prep time
Total time
 
This recipe is an adaptation from Jaques Pepin.
Author:
Recipe type: Appetizer, Spread
Serves: 2-1/2 cups
Ingredients
  • ¾ cup pitted oil-cured black olives
  • ¾ cup pitted kalamata olives
  • 7 small dried organic figs
  • 2 tbsp. capers drained
  • 2 garlic cloves
  • ¼ cup packed mint leaves
  • ½ tsp. black pepper
  • 1 tsp. Herbal Fusion
  • ¼ cup extra virgin olive oil
  • Sea Salt to taste
Method
  1. Put all ingredients in a food processor except for the olive oil and (optional) sea salt and begin to pulse several times, chopping up ingredients.
  2. Turn processor on and begin to slowly pour in olive oil in a steady stream.
  3. Mixture should be thick.
  4. Serve immediately with Triscuits, bagel chips, toasted bread or pita bread.
  5. Store in glass container in refrigerator up to 1 week.
Recipe by Sweet Is The Spice at https://sweetisthespice.com/recipes/appetizerssnacks/olive-tapenade-with-figs-and-mint-recipe/