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Tapenade Paste

Serve this paste with the Hamshuka recipe from chef Uri Navon of Machneyuda restaurant.

  • Yield: Makes about 1/2 cup

Source: The Martha Stewart Show, February 2012


  • 1 cup pitted Kalamata olives
  • 1 1/2 anchovy fillets
  • 1/2 teaspoon chopped fresh thyme
  • Pinch of freshly ground black pepper
  • 3 1/2 tablespoons olive oil


  1. Place olives, anchovies, thyme, and pepper in the jar of a blender; with the machine running, slowly add olive oil and blend until smooth.


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