No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Olive Tapenade

Serve this pungent olive, caper, and anchovy spread as an hors d'oeuvre on toasted rounds, or on sandwiches, grilled chicken, and fish.

  • Yield: Makes 1 cup
Olive Tapenade

Source: Martha Stewart Living, July/August

Ingredients

  • 1 cup kalamata or nicoise olives, pitted
  • 1 garlic clove, peeled
  • 1 tablespoon capers, drained and rinsed
  • 3 oil-cured anchovy fillets
  • Zest and juice 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 baguette, sliced into rounds and toasted

Directions

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

Related Topics