Tapenade
INGREDIENTS
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3/4 cup pitted oil-cured black olives (about 4 ounces)
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3/4 cup pitted kalamata olives (about 4 ounces)
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6 small dried figs (about 2 ounces), coarsely chopped
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2 tablespoons capers, rinsed
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2 small garlic cloves, crushed
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1/4 cup packed mint leaves
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4 anchovy fillets
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1/4 cup extra-virgin olive oil
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Kosher salt and freshly ground pepper
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Bagel chips, for serving
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