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black olive tapenade with figs and mint
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Total: 15 minutes
Servings: 1
Author : Jacques Pépin
Ingredients
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Instructions
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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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