GREEN-OLIVE AND CAPER TAPENADE
Serve this spread on toasted baguette slices or on a grilled-chicken sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 3/4 cup
Number Of Ingredients 6
Steps:
- Place ingredients in the bowl of a food processor, or use a mortar and pestle. Pulse or grind until a coarse paste forms. Store in an airtight container, refrigerated, up to 1 week.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mekdes
[email protected]This tapenade is a lifesaver! It's so quick and easy to make, and it always impresses my guests.
Qasim Tahir
[email protected]I added a bit of chopped sun-dried tomatoes to my tapenade and it turned out amazing! It added a nice sweetness and tanginess.
Uzumaki_Naruto_ Hinata
[email protected]This tapenade is a great way to use up leftover olives and capers. It's also a great make-ahead appetizer or snack.
jibrin I love sofe the f
[email protected]I'm not sure what I did wrong, but my tapenade turned out really bitter. I think I might have used too many olives.
Malik Shazain
[email protected]I love the bright, lemony flavor of this tapenade. It's so refreshing and pairs perfectly with grilled fish or roasted vegetables.
Charl Cronje
[email protected]This tapenade is so easy to make and it's so versatile! I've been using it as a spread for sandwiches, a dip for vegetables, and even as a marinade for chicken. It's always a hit!
Aaron Wheeler
[email protected]I made this tapenade for a party and it was a huge hit! Everyone loved the unique flavor and texture. I'll definitely be making it again for my next gathering.
Rita Opoku
[email protected]I'm not a fan of anchovies, so I omitted them from the recipe. The tapenade still turned out great! It's still savory and flavorful, but without the fishy taste.
Drmasood Kumbhar
[email protected]This tapenade is a bit too salty for my taste. I think I'll use less salt next time, or maybe rinse the olives and capers before using them.
Yenzi Ntando
[email protected]I love the combination of olives and capers in this tapenade. It's so flavorful and goes well with so many different foods. I've been using it as a spread for sandwiches, a dip for vegetables, and even as a topping for grilled fish.
muzah visuals
[email protected]I followed the recipe exactly and the tapenade turned out perfectly! It's so easy to make, and it tastes even better the next day. I've been spreading it on crostini and crackers, and it's also great as a dip for vegetables.
Brett T Webb
[email protected]This tapenade is a delightful blend of flavors and textures! The briny olives and capers add a savory punch, while the anchovies and garlic bring depth and complexity. The lemon juice and fresh herbs brighten up the dish, making it a perfect appetize