Reviewed: Dec. 8, 2008

This was very good stuff. I'd never had anything like it before, let alone made it at home. The Woman I Love didn't want to try it, so I ate it all by myself in six days. It was enough for two whole loaves of French bread (warmed and sliced, as suggested). This was the first time I'd ever bought either Calamata olives (as the ones I bought were spelled) or Feta cheese. I had several fetas to choose from, and picked the "crumbled traditional" style. It wasn't mentioned in the recipe, but I assumed the olives were to be drained of the brine they came in. I had larger packages, so I measured out the proper net weights of the pecans and olives. The whole recipe made quite a bit; I don't have a proper food processor (yet), and it pretty much filled up my 3-cup "Chef's Chopper". The results were pretty salty, but not too much so. One very minor complaint (echoing several previous reviewers) is that it sure isn't very visually appealing. Nevertheless, I enjoyed it quite a bit. Thanks!

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Omitted the pecans due to a nut allergy, otherwise concluded that we didn't really need them. This was kind of salty and oily, yet ideal served on mini Melba Toasts as a snack. The toasts just soaked up any run off anyways.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 26, 2008

Nice flavors in this, and easy to make too. It makes a bit more than I expected, but that's okay. I'm the only one in the house that likes olives, so it's up to me to eat it, but I think I can manage. I had whole pecans but just pulsed them a bit in the food processor before adding the other ingredients and it was fine. thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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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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Linz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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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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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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JOMAC7

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Reviewed: Dec. 29, 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: Aug. 31, 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: Nov. 26, 2001

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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