Food & Cooking Recipes Appetizers Olive-Caper Spread 4.1 (14) 1 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 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 1/2 cups This salty spread is perfect with crudite and crackers. Ingredients 2 cups pitted brine-cured black olives 1 cup loosely packed fresh parsley leaves 2 tablespoons rinsed capers 2 anchovy fillets, optional Finely grated zest and juice of 1 lemon 2 tablespoons olive oil Directions In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped. With the motor running, add olive oil; process until a paste forms. Cook's Notes This spread can be covered and refrigerated for about 1 week. Bring to room temperature before serving with homemade crostini or store-bought crackers. Rate it Print