New This Month


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

  • Yield: Makes 1 cup

Source: The Martha Stewart Show, April Spring 2007


  • 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.


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