Any type of black olive will work, but Kalamata is especially nice in this spread. Use the tapenade for a sandwich smear or as a dip for vegetables.
- Yield: Makes 1 1/4 cups
Source: Martha Stewart Living, July 2008
- 2 cups black olives, such as Kalamata, pitted
- 4 anchovy fillets
- 1/2 cup fresh flat-leaf parsley
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.