Reviewed: Oct. 21, 2009

Very flavorful - be sure you like capers and olives. I added a tablespoon of shredded parmesan. Very good.

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Trina B.

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Reviewed: Aug. 31, 2009

I did not care for this recipe.

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Sian

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 11, 2009

This is delicious! Thank you for the wonderful recipe. I made no modifications; however, I also did not add any additional salt. My suggestion is to pair this recipe with the "Authentic Kicked-Up Syrian Hummus" recipe also found on this site - putting the two on a platter is an impressive and fantastic appetizer plate. Both recipes are excellent, fast and easy. I received rave reviews and took a clean plate home!

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Chef Ladie

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Jun. 21, 2009

My husband made this and it was certainly yummy. We didn't add the salt as it was very salty already. We added a few scoops of feta cheese and a fig, and it helped to tone down the saltiness.

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Jayme

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Reviewed: Apr. 11, 2009

Threw in a handful of pine nuts, and this recipe was even better! Spread on thin slices of Kalamata Olive bread from our local bakery, but it wasn't overpowering at all. My guest FLIPPED for this recipe!

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mad4books

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Reviewed: Feb. 27, 2009

Try adding a can of black olives to tone down the flavor. I also substituted lime juice for lemon with no ill effects.

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Shralp

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Reviewed: Jan. 14, 2009

Very strong flavors, but definitely delicious. Mix with cream cheese for a lighter flavor. I made this for a family Christmas gathering, and it was gone before I even arrived there!

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jan. 7, 2009

This was a hit! Will definitely make again.

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MARYK24

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Reviewed: Jan. 4, 2009

this is truly delicious. I'm very pleased with how well this came out. I agree with the previous reviewer, that you don't need to add salt, as the capers and olives are salty enough. great recipe. I'll be making this many times again.

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InnerAnomaly

Cooking Level: Expert

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Reviewed: Dec. 28, 2008

It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. I will make it again for sure.

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CORALBIM

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Reviewed: Dec. 26, 2008

This recipe is fantastic just as written. It was a huge hit at Thanksgiving. The next time I made it, I added 1/2c unpeeled chopped sautéed eggplant to make it stretch.

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jill

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 26, 2008

Delicious and easy! I just used the spanish and large black olives you get in the jar for my first try because I was too lazy to go to the store. It was still great albeit a bit salty. Can't wait to try with Kalamatas now!

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JanetteL

Cooking Level: Intermediate

Living In: Carpentersville, Illinois, USA

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Reviewed: Dec. 7, 2008

I didn't have kalamata olives so I used a tin of green olives that I had on hand. It turned out to be really tasty. My husband ate it all in one sitting.

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LILRED7

Cooking Level: Intermediate

Home Town: Ithaca, New York, USA

Living In: Taito, Tokyo, Japan

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Reviewed: Nov. 27, 2008

I made this as one of my Thanksgiving appetizers and everyone liked it; I don't like parsley so I made it without. This is very strong, both in garlic as well as olive flavor, but that's what makes it so good! I toasted french bread and cut it into chunks for dipping. Will definitely make again!

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CAROLYNK3

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Highland Park, Illinois, USA

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Reviewed: Oct. 28, 2008

yummy. goes great with goat cheese and rice crackers!

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LONGDROP74

Cooking Level: Intermediate

Home Town: Kearny, New Jersey, USA

Living In: Boulder, Colorado, USA

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Reviewed: Aug. 12, 2008

Great tapenade - I used as a spread on gourmet sandwiches - hummus on one side of the bread, tapenade on the other, fill with your favourite deli meats, top with some baby romaine -delish! Even some of my friends who claim to be non-olive lovers actually loved it! Highly recommend.

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Lynn

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Reviewed: Jul. 22, 2008

Wonderful!!!! I just made this for a party and I'm having a hard time staying out of it myself....

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Mellisajo

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

Quick to make. Tasty on pasta and on French bread.

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JoanneLaurenJackie

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Reviewed: Jul. 2, 2008

WOW, Perfect Tapenade!!!!!, could not keep eny for myself after party, made large bowl for about 25 people, all of it was gone by the time i got to the table, but i did get to try it and was Fantastic, and very easy to make. Highly recommend, will make this again over and over, thanks, John

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John

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Reviewed: Jun. 30, 2008

excellent! I did not have capers and it was great anyway. a keeper!

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MILLER04

Cooking Level: Expert

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Kalamata Olive Tapenade

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