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Reviewed: Jun. 21, 2008

I read the first review and just made this without draining the can of olives (probably would have otherwise) and it turned out very runny, definitely not a spread, we will have to try using it as a dip instead. It looks like an olive smoothy! I tried a bit, it tastes okay, but too salty for my taste, maybe wouldn't have been so salty if drained and rinsed olives first.

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Judy C

	Cooking Level: Intermediate Living In: Nobel, Ontario, Canada
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Reviewed: May 11, 2008

This recipe was great by itself, but when I added an 8 oz package of cream cheese and served it with honey wheat pretzel twists and black bread toast points, it was gobbled up by all of the guests!

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Dawn


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Reviewed: Dec. 20, 2007

This was so simple, fast and delicious! I added a little chili pepper to spice it up. It was great!

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WaikeleCoconut

	Cooking Level: Intermediate
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Reviewed: Sep. 23, 2007

A good start but really watery. I'm not sure if you are supposed to drain the cans or not. Perhaps ok for a sandwich but on a cracker alone, not so much...

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KATRICK123

	Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jul. 28, 2007

VERY good with items in your pantry! I did one batch with one clove (for a party) and one batch with two (used my mini processor). Loved the two-clove batch, but the one clove batch is better for friends. EXCELLENT!

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THEBACCHUS


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Reviewed: Feb. 6, 2007

The perfect companion with a glass of wine

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LIZA PIAZZA

	Cooking Level: Expert Home Town: Rome, Lazio, Italy Living In: New York, New York, USA
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Reviewed: Nov. 24, 2006

I put in too much garlic so it came out bitter, but overall it was good and I'm sure it had potential to be better if it were not for the extra garlic.

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PRINCESS20NY

	Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Westchester, New York, USA
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Reviewed: Sep. 11, 2006

This was a very quick and very tasty recipe. I also used this spread on the Eggplant and Pepper sandwhiches listed on this site... they were AWESOME! I believe you're supposed to use the liquid from the can of olives but I had already drained the olives before I realized that. So I added water to replace the liquid and it still came out quite tasty.

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Serena

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: May 18, 2006

Fabulous!! I added 1 green onion and seasoned it with salt and pepper. This is definitely a keeper.

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campagnes

	Cooking Level: Expert Living In: Chattanooga, Tennessee, USA
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Reviewed: Feb. 26, 2006

Great tasting and so easy! I use whatever canned black olives are cheapest and up the garlic to 2-3 cloves (I like garlic). Great on "eggplant and pepper parm" sandwiches, as other reviewers have said. I also tried some on the "portobello sandwich" from this site, and I liked it in place of the seasoned mayo.

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Carrie

	Cooking Level: Intermediate Home Town: Kansas City, Missouri, USA Living In: Hoboken, New Jersey, USA
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Reviewed: Feb. 18, 2006

Made this with Greek olives. Sadly, it turns out I don't like Greek olives...

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RAZZMATAZZ

	Cooking Level: Intermediate Home Town: Lahore, Punjab, Pakistan Living In: Paris, Île-De-France, France
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Reviewed: Nov. 16, 2005

Excellent. Just like the restaurant. Will make this one again and again. Thanks!

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BEARNESTA

	Cooking Level: Intermediate Living In: Bloomington, Minnesota, USA
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Reviewed: Oct. 11, 2005

This recipe is GREAT! I used a 6oz can of Lindsay olives but the same amount of everything else. Delicious on a tortialla rolled up!

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Reviewer:

deelicious

	Cooking Level: Expert Living In: Fort Worth, Texas, USA
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Reviewed: Sep. 25, 2005

This worked out great on the wonderful Eggplant and Pepper Parmesan Sandwiches as suggested by a previous reviewer. Used instead of the tapenade, and because I used just regular black olives (like Lindsay) it was far less salty. Thanks!

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Peach822

	Cooking Level: Intermediate
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Reviewed: Mar. 30, 2005

I used vegan "parmesan cheese" and added a little salt and vinegar, and perhaps too much extra oil. This is so yummy! It really needs a small garnishing sprig and a sprinkle of paprika or something to offset the olive color and its tendency to seperate from the oil. This is a wonderful dip.

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RATKIN412


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Reviewed: Jan. 24, 2005

I used this in my "eggplant and pepper parmesan" sandwiches. It turned out great! Since the market I went to was actually out of canned olives, I got some Turkish olives from the deli. I had to make this in my blender, and so I had to use more oil than indicated. Thanks!

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Reviewer:

kacie72

	Cooking Level: Intermediate Home Town: West Lafayette, Indiana, USA Living In: Bloomington, Indiana, USA
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