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