Food & Cooking Recipes Ingredients Seafood Recipes Quick Tapenade 4.0 (6) Add your rating & 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Yield: Makes 1 1/2 cups A dab loads any meal with Provencal flavor. Try with: green beans, goat cheese, grilled lamb. Ingredients 2 teaspoons loosely packed fresh thyme leaves, coarsely chopped (1 ¼ teaspoon) 3 anchovy fillets 2 tablespoons capers, rinsed 1 garlic clove, minced (about 1 teaspoon) 2 cups olives, such as Nicoise or Kalamata, drained and pitted ¼ cup plus 2 tablespoons extra-virgin olive oil Directions Finely chop thyme, anchovies, and capers, and mix with garlic. Finely chop olives; add to bowl along with oil. Cook's Notes To store, refrigerate, covered, up to 2 weeks. Rate it Print