Reviewed: Sep. 10, 2007

This is a fabulous recipe! I recently used the "Greek mix" from the olive bar at a "vegetarian" dinner party and the plate was practically licked clean- thanks for sharing!!

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la0sa

Cooking Level: Beginning

Home Town: Manchester, New Jersey, USA

Living In: Freehold, New Jersey, USA

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Reviewed: Aug. 29, 2007

This is one of my favorite recipes. When I take it to a gathering it is always gone before the night is over. The only thing I change is I use dates instead of figs b/c they're easier to find. I'm not sure it makes a difference. Also I have made w/ or w/o thyme and I couldn't tell the difference at all.

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Jenifer

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 24, 2007

So good!

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Wendy

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Reviewed: Aug. 8, 2007

Should have read more reviews: dried thyme doesn't work...it remains hard. That said, I'll add fresh thyme next time, and maybe add it to the simmering figs. Also, I used fresh figs (awesome!) and added a splash of white wine when cooking the figs. Served with goat cheese. Aside from picking out the thyme sticks, this dip was phenomenal! Update: I've made this three times in the past month its that good (and also because fresh figs are in season!). If you're using fresh, I cut up a pint into small pieces, and that amount works perfectly. I haven't encountered anyone who doesn't LOVE this dip either. I use fresh herbs (rosemary and thyme), but either way you need to add it to the simmering figs or else it stays twiggy.

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 10, 2007

Amazing! Couldn't find figs, so substituted dates. Tasted a bit like chutney. A real hit at my friend's housewarming; I'll definitely be making this again!

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evdw

Cooking Level: Beginning

Living In: Reno, Nevada, USA

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Reviewed: May 20, 2007

I made this for a neighborhood BBQ and it was a hit. I've made olive tampenade before but the fig really added something to the dish. I was a little nervous about using cream cheese over goat cheese but went w/ the cream cheese to save costs and it was delicious! I also put everything in the food processor which I thought was easier than chopping everything individually.

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BERLEE

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Reviewed: Mar. 21, 2007

This was tasty, I made it 2 days before eating it to let the flavors mingle, and that they did. The only thing I would change was the rosemary. I used dried and it never did soften up. A bit twiggy. Next time I wont be so lazy and go outside to pick my own and chop it up finely. I will also try it with goats cheese for some extra zip. Great though.

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staci mc

Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

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Reviewed: Mar. 11, 2007

This recipes received rave reviews at a recent party. I did increase the garlic and balsalmic, but that's just my preference. Didn't have rosemary....sub. with oregano and recipe was still great. My advice is to use the best quality ingredients you can get. Yummy!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Feb. 26, 2007

Very yummy. A bit of work, chopping everything and toasting the walnuts, so not as quick as some appetizers, but so worth it. Very unique and good.

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alistar1977

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 6, 2007

Soooooo delicious! I suggest making the recipe one day ahead. I increased the balsamic to 3T. This recipe received rave reviews. I can't wait to make it again!!

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4 users found this review helpful

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mella

Cooking Level: Intermediate

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Reviewed: Dec. 28, 2006

Wow! This is so good! I've served it over goat cheese and cream cheese and it's always a hit either way. This recipe is definitely a keeper.

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kiwi63

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Reviewed: Aug. 28, 2006

I thought the texture was too lumpy (maybe I didn't chop finely enough) and twiggy (rosemary) so I pureed the tapendade in my food processor. Definitely more attractive. Deemed excellent by my discerning tasting panel.

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Florida Gal

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Saint Augustine, Florida, USA

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Reviewed: Aug. 14, 2006

Wow! Imagine my surprise after reading all the rave reviews! I found this to be just nasty. I did get my family to taste it, but nobody wanted more than just the first taste. I threw it away. What a waste of good olives!!

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Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

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Reviewed: Aug. 8, 2006

This recipe is very very delicious!! The flavors are wonderful together! Great to have at a wine tasting party.

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DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

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Reviewed: Jun. 8, 2006

Served this at a surprise party for my husband. I made it four days early and let it sit in the back of the frig in a large yogurt container. He never knew. Everyone raved about it at the party. This dish was excellent and a huge attention getter! Thanks!

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 10, 2006

This went over really well and I had several people ask for the recipe. I used regular cream cheese and I'm glad I didn't spring for goat cheese. My notes: I cut the garlic in half, and instead of 2 T of balsamic I did 1 T balsamic and 1 T cognac (I was afraid the balsamic would be too strong).

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Calamary

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Reviewed: Jan. 23, 2006

I made this recipe for a housewarming party that I hosted and this dish received rave reviews from my guests. I had a ton of food leftover at the end of the night, except for this appetizer which was completely gone even after doubling the recipe. Such a snap to make, I will definitely use this recipe again.

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PleaseYa

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2006

I brought this to a Xmas Party and it was a hit!!

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ALEXIA

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Reviewed: Dec. 3, 2005

This was a huge hit!! I made it exactly as the recipe is written. I made it a day ahead to let the flavors meld. I also used plain old cream cheese instead of goat cheese. EVERYONE loved it!!

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FRAZZLEDMOMMY

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Reviewed: Nov. 13, 2005

This was a great success and a big hit. I used goat cheese instead of cream cheese and served with small slices of tuscan style green olive bread.

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ChefMeister Kip

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Fig and Olive Tapenade

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