Green-Olive and Caper Tapenade

Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.

  • Yield: Makes 3/4 cup

Source: Martha Stewart Living, May 1999


  • 1 cup, about 4 1/2 ounces, green olives, pitted
  • 5 anchovy fillets
  • 3 tablespoons capers
  • 1 small clove garlic, peeled
  • 2 teaspoons freshly squeezed lemon juice
  • Freshly ground black pepper


  1. Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.


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