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Olive Tapenade


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


  1. Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

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