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Caper Tapenade

One of the best ways to use this bright condiment is spooned over broiled or grilled fish.

  • Prep:
  • Total Time:
  • Yield: Makes about 1/2 cup

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2016


  • 1/3 cup brined capers (from a 3.75-ounce jar), drained and coarsely chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh juice (from 2 lemons)
  • 1/4 cup finely chopped fresh flat-leaf parsley


  1. Combine all ingredients in a bowl. Spoon into an airtight container. Tapenade can be refrigerated up to 1 week.

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