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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


  • 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


  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.

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