Food & Cooking Recipes Ingredients Seafood Recipes Green Beans with Olives 3.2 (40) 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 May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 6 This whole dish can be made ahead and packed up to go -- making it perfect for a picnic or potluck. Ingredients Coarse salt and ground pepper 1 ½ pounds green beans, trimmed 1 jar (9 ounces) pimiento-stuffed olives, drained and rinsed 1 cup fresh parsley leaves 2 anchovy fillets 3 tablespoons extra-virgin olive oil 1 tablespoon red-wine vinegar Directions In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot. Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature. Cook's Notes Refrigerate overnight and let it come to room temperature before serving. Print