Food & Cooking Recipes Appetizers Mixed-Olive Tapenade Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 8, 2019 Print Rate It Share Share Tweet Pin Email Photo: William Abranowicz Prep Time: 15 mins Total Time: 15 mins Yield: 1 cup Need a quick, savory accompaniment for a cheese plate or antipasti spread? When briefly heated together, the delightfully tangy capers, unami-rich anchovies, and pungent mix of olives come alive. Ingredients 3 anchovy fillets in oil, minced ½ teaspoon kosher salt ⅓ cup extra-virgin olive oil 2 tablespoons capers, rinsed and drained 1 cup mixed olives, such as Niçoise, Kalamata, and Castelvetrano, pitted and sliced, or halved if small 2 cloves garlic, minced (2 teaspoons) 1 tablespoon fresh thyme leaves Directions Sprinkle anchovies with salt; mash into a paste with the side of a knife. Transfer to a skillet with remaining ingredients, stirring to combine. Cook over medium heat until mixture is fragrant and comes to a bare simmer, 2 to 3 minutes. Let cool slightly and serve, or refrigerate in an airtight container up to 1 week; gently reheat in a skillet or microwave before serving. Rate it Print