Reviewed: Jul. 8, 2009

I thought this was fantastic! I omitted the capers (didn't have any) but I don't think they were missed, really. I will make this again, thanks for the great recipe.

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Reviewer:

{ Heidi }

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 25, 2009

I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive oil and some anchovy filets to give it a certain "umph" lacking in this recipe.

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Pancha

Cooking Level: Expert

Living In: Caracas, Distrito Federal, Venezuela

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Reviewed: Apr. 15, 2009

Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday, I stuffed pork tenderloins with it tonight - and still have a little left. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 13, 2009

I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red pepper since I did not have any on hand and it was perfect.

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kroissant

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Reviewed: Mar. 9, 2009

Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to put this together. Forgot the red pepper, but next time I'll be sure to add. This is similar to one I make with rosemary. Wonderful flavor - thank you for posting this recipe!

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