New This Month

Olive Tapenade

Use this recipe when making our Caprese Wheel.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, June 2000


  • 2 cups black olives, such as Kalmata, pitted
  • 1 garlic cloves
  • 4 anchovy fillets
  • 1/2 cup fresh flat-leaf parsley
  • 2 tablespoon extra-virgin olive oil


  1. Place olives, garlic, anchovy fillets, and parsley in the bowl of a food processor, and pulse until coarsely chopped. Transfer to a bowl, and stir in extra-virgin olive oil.


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