Rating: 2.93 stars
29 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 6

Any type of black olive will work, but Kalamata is especially nice in this spread. Use the olive tapenade for a sandwich smear or as a dip for vegetables. It tastes especially delicious with our Caprese Wheel

Martha Stewart Living, July 2008

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Yield:
Makes 1 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

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Reviews (1)

29 Ratings
  • 5 star values: 4
  • 4 star values: 6
  • 3 star values: 9
  • 2 star values: 4
  • 1 star values: 6
Rating: Unrated
07/06/2011
This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.