Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings

Oil-cured olives give this tapenade a smooth texture. Use this spread when making our Open-Faced Tuna Nicoise Sandwich.

Martha Stewart Living, October 1996

Gallery

Credit: Anita Calero

Recipe Summary

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice olives in half using a sharp knife; discard pits. Finely chop olives, pine nuts, garlic, parsley, and rosemary; place in a small bowl.

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  • To the bowl, add tomatoes, zest, and olive oil; mix to combine.

  • Serve at room temperature on the tuna nicoise sandwich. Tapenade can also be prepared ahead and refrigerated, covered, up to three days. Bring to room temperature before serving.

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Reviews

8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1