Food & Cooking Recipes Ingredients Seafood Recipes Tapenade for Prosciutto and Pesto Panini 3.1 (17) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2019 Print Share Share Tweet Pin Email Yield: 1 cup Serve this tasty tapenade recipe, adapted from the Living TV show, with our prosciutto and pesto panini. Ingredients 1 cup Kalamata or Nicoise olives, pitted 1 clove garlic, peeled 1 tablespoon capers, drained and rinsed 3 oil-cured anchovy fillets Zest of half a lemon Freshly ground pepper, to taste 1 teaspoon Dijon mustard, optional 2 tablespoons chopped parsley, optional 1 to 2 tablespoons extra-virgin olive oil Directions Coarsely chop olives garlic, capers, anchovies, and lemon zest on a parchment covered cutting board. Place chopped mixture in a bowl. Add pepper, mustard, parsley, and stir in enough olive oil to bind the mixture together. Print