OLIVE TAPENADE

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Olive Tapenade image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 1/4 cups

Number Of Ingredients 5

2 cups black olives, such as Kalamata, pitted
4 anchovy fillets
1/2 cup fresh flat-leaf parsley
1 garlic clove
2 tablespoons extra-virgin olive oil

Steps:

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

*** Explore more Olive Tapenade Recipes »

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