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Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, July/August 1997


  • 1 cup Kalamata or Nicoise olives, pitted
  • 1 clove garlic, peeled
  • 1 tablespoon capers, drained and rinsed
  • 3 oil-cured anchovy fillets
  • Zest of half a lemon
  • Freshly ground pepper, to taste
  • 1 teaspoon Dijon mustard, optional
  • 2 tablespoons chopped parsley, optional
  • 1 to 2 tablespoons extra-virgin olive oil


  1. Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together.

Reviews (1)

  • cutouts9 1 Feb, 2013

    I made this and ate it with "World Classics" brand water crackers. You don't want to eat it with something that's going to compete with the already powerful flavor of tapenade. I also used a pestle to ground everything at the end so it would be wieldy enough to put on the cracker and not fall off. I got my friend who hates olives to eat this tapenade, so it must be good!

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