Green Olive Tapenade
Photography: Beatriz da Costa
10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
Yield Makes about 3/4 cup
- 1 cup pitted green olives
- 5 anchovy fillets
- 3 tablespoons capers, drained
- 1 small garlic clove
- 2 teaspoons freshly squeezed lemon juice
- 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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