Green Olive Tapenade
1 cup pitted green olives5 anchovy fillets
3 tablespoons capers, drained
1 small garlic clove
2 teaspoons freshly squeezed lemon juice
Place olives, anchovies, capers, garlic, and lemon juice in the bowl of a food processor. Pulse until a coarse paste forms. Store in an airtight container, refrigerated, for up to 1 week.
From: 10th Anniversary Cookbook; Martha Stewart Living Cookbook, 2000
Found at: Martha Stewart
