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Green Olive Tapenade

  • Yield: Makes about 3/4 cup

Photography: Beatriz da Costa

Source: Martha Stewart Living, May 1999


  • 1 cup pitted green olives
  • 5 anchovy fillets
  • 3 tablespoons capers, drained
  • 1 small garlic clove
  • 2 teaspoons freshly squeezed lemon juice


  1. Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.

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