The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Apr. 17, 2008
Absolutely wonderful. I can be a bit picky with different flavours or exotic sounding items so I was a bit wary to try this. Was I ever glad I did! Just the right amount of sweetness and very elegant looking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Mar. 22, 2008
Soooooo delicious. The flavors intensify if made a day ahead of time. Also, freezes extremely well. Great to have on hand.
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Cooking Level: Intermediate

Home Town: Orange, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 18, 2008
This smelled wonderful and tasted pretty good. The cream cheese didn't work for me. This tapenade needs to be paired with something tangy to set it off.
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Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA
Living In: Strasburg, Pennsylvania, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 17, 2008
Man, I SO wanted to love this. I love all of the ingredients separately but this just didn't work for my palate. I tried it freshly made, at 3 days old and 5 days old...Sorry.
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Cooking Level: Expert

Living In: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Feb. 11, 2008
This was excellent!! I served this to guests last night and everyone loved it. We ate this with goat cheese on fresh foccacia bread. Yum! Thanks for the recipe!!
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Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Jan. 27, 2008
Delicious! I made this for a cocktail party last night, and it was my favorite recipe of the evening. It would be even nicer paired with something a little more elegant than cream cheese, but the tapenade itself is fantastic.
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Cooking Level: Expert

Home Town: Wichita, Kansas, USA
Living In: Prairie Village, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 27, 2007
Awesome!
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Cooking Level: Expert

Home Town: Saint Helena, California, USA
Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 21, 2007
Absolutely fabulous! I spread this on thin baguette slices, toasted with garlic olive oil & butter infused with roasted garlic. I didn't have balsamic vinegar, so I substituted Red Wine. It probably had more of a kick, but wasn't too noticeable. I served this at a birthday party, and a woman who hates olives even enjoyed this lovely appetizer! I would definitely make this again -- have to make sure I buy some Balsamic vinegar...
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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 20, 2007
This was a big hit at our neighborhood gathering. I took one reviewer's advice and used just one clove of garlic. I used fresh herbs from my garden. (remember to remove the stem from rosemary and thyme by rubbing them backward then chopping.) The sweet/savory flavors plus the added texture of the toasted nuts was very pleasing with both red and white wine. This is another keeper! I will serve with goat cheese the next time I make it.
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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 17, 2007
I made this recipe as stated, with the exception of not including the thyme. I served it over cream cheese with nice multigrain crackers and I thought it tasted pretty good. However, I took it to a wine and appetizer party and it was the only appetizer that wasn't touched. I had to bring the full serving plate home again. Not sure why, but the other appetizers (that were eaten) at the party were the standard chips and salsa, baked brie, etc. Maybe this one was too unique for the guests at that particular party? I won't be making it again.
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Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA
Living In: Holliston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 11, 2007
Wonderful contrast of savory, sweet, and spicy flavors. Delicious over mascarpone cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Dec. 6, 2007
Very good! It is best after sitting 1-2 days in the fridge. Great appetizer for parties. I finely chopped the fresh herbs as other reviewers suggested.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 24, 2007
For whatever reason, when I see 'fig' in the ingredients of a recipe it always scares me a bit. But then when I try the finished product, it's 10 times better than I expected. This dish was very, very good. I served along side some soft french cheeses (brie, camembert). Yum.
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Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 20, 2007
This recipe is fabulous.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 3, 2007
I served this at my toga party and everyone who would eat olives LOVED it. Even a few non-olive eaters braved it and enjoyed it. My DnD group ate the leftovers a week later and it was even better! All the flavors married over the week and it was perfect. The only thing I changed was adding green and black olives.
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Cooking Level: Intermediate

Home Town: Athens, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Nov. 1, 2007
Very tasty. It's a great combination of savory and sweet flavors. This was a big hit at the party. Someone asked me for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 28, 2007
A recipe the bunko girls are still talking about! Original, easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Oct. 14, 2007
Some of the best stuff I've ever put in my mouth. A friend brought it to a party, and I think I've developed a new addiction!
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 29, 2007
The reviews do not lie! This was wonderful and I will definately make it again. I took the reviewers recommendation and used fresh herbs. I had no problems with crunchy bits. I thought using 2 cloves of garlic was a bit much. Next time, I am using 1 clove. I served with butter crackers. YUMMY! It my new potluck favorite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.49 star rating.
Reviewed: Sep. 17, 2007
This recipe was really great! I made two batches for a cookout, one with mission figs and one with calimyrna figs (I'd never cooked with figs before and didn't know if there was a difference) and they both tasted really good... just a subtle difference in taste and color. I also took advice from some other posts and finely chopped the dried thyme and rosemary before adding, and I did not notice any hard bits in the dish. I made everything the day before and let it sit in the refrigerator overnight, served with a variety of crackers over fat free cream cheese, and came back from the cookout with an empty dish! Will definitely make this again.
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