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Reviewed: Feb. 3, 2008

This was wonderful! Unfortunately, I only realized after I started that my food processor didn't work so I had to chop everything by hand. The flavor was delicious though, and I think I liked the more robust texture better in the end anyway. Served with toast rounds as a thanksgiving appetizer.

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Reviewer:

Linz


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Reviewed: Oct. 9, 2007

This is one of my favorite appetizer recipes. everyone who tries this requests the recipe. LOVE it. I add more garlic and serve it on crackers as well. It helps if you have a palate that enjoys a lot of flavor.

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Leah


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Reviewed: Aug. 24, 2007

Excellent!

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DianeW


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Reviewed: Aug. 1, 2007

What an innovative idea! I love the pungency and meatiness of the olives, and the garlic gives this delicious spread a robust punch. If you serve it as suggested, the french bread should balance the saltiness of the olives. I can't wait to use it on pizza in place of basil pesto. Thanks for a great idea, Behr Kleine!

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Reviewer:

GRANNYLOOHOO

	Cooking Level: Professional Home Town: Bixby, Oklahoma, USA Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Sep. 3, 2006

I liked this a lot! Because the reviews were a bit mixed, I decided to go with black olives. Kalamatas are too pricey to try a new recipe with. Don't understand why they're so expensive; they're olives for corn sakes, not truffles! Anyway, didn't have pecans so I subbed with walnuts. Didn't have any feta either, so I used parm instead. All worked well. As for the saltiness one reviewer commented on; yes, kalamatas are extremely salty and of course the cheese has it's share too. I'd say a good rinse of the olives should help. As for the color some people didn't care for; well, you're right, it's not all that pretty, but a sprinkling of fresh parsley, diced tomatoes and scallions to garnish redirected the eye somewhat. Thanks so much Behr!

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LINDA MCLEAN

	Cooking Level: Expert Home Town: Livingston, New Jersey, USA Living In: Flanders, New Jersey, USA
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Reviewed: Dec. 5, 2005

This recipe is yummy. So easy and tasty.I served it with some crostini brushed with olive oil.A definite make again.

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Reviewer:

JOMAC7


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Reviewed: Dec. 30, 2003

VERY SALTY (much too salty). I used VIGO Greek Olives and maybe that was the culprit. I would suggest rinsing the olives well and drying them to cut the salt. I like the idea of this recipe so I may try it with black olives instead. I agree with the reviewer who commented on the color. It was pretty yucky. I garnished it with parsley, which helped.

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Athens Mom of 2


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Reviewed: Sep. 4, 2003

I thought this was much too salty and I found the color unappealing. I served the left-overs on celery to my Atkins Diet Dad and he loved it. I think the celery cut the saltiness a bit.

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COOKMO


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Reviewed: Apr. 29, 2003

This dip was so easy. I garnished the serving tray with sliced roma tomatoes to add on the bread if desired. I will make this again and again. Wonderful with a nice Cabernet.

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WINNATASKA


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Reviewed: Mar. 20, 2003

The flavors are so intense and addictive: I made it for a goodie day at work and it was pretty much all I ate the entire day, LOL!! Delicious recipe, it got raves from all of my co-workers; I'll definitely make it again.

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AMOKEH


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Reviewed: Mar. 20, 2003

This is a delicious appetizer. I had it at a Greek restaurant, and then found this recipe. It tasted like the appetizer at the restaurant, and guests loved it!

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Reviewer:

KACEYMARRA


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