Food & Cooking Recipes Appetizers Olive Tapenade 2.9 (29) 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 April 20, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/4 cups 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. Ingredients 2 cups black olives, such as Kalamata, pitted 4 anchovy fillets ½ cup fresh flat-leaf parsley 1 garlic clove 2 tablespoons extra-virgin olive oil Directions Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days. Rate it Print