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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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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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Reviewed: Jun. 15, 2008

A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right out!

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Cory P

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: Jun. 7, 2008

great recipe- I used lime juice instead of lemon and it tasted great!

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Brynners

	Cooking Level: Intermediate Home Town: Bellingham, Washington, USA Living In: Songtan, Kyonggi-Do, South Korea
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Reviewed: May 30, 2008

Took this to a birthday bash and everyone wanted to know where I got the recipe. It was delicious on rustic baguette bread.

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lynne

	Cooking Level: Intermediate
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Reviewed: May 29, 2008

I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Ymm ymm good. Note: When I first made this, I thought it was a bit too much (too salty and too much of the caper flavor), but after I stored it in my frig for a day and allowed it to set up, it was perfect!

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foodiedo


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Reviewed: Apr. 26, 2008

Oh my. I love this! Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! I mixed everything together and put it in the fridge (the parts to my food processor were in the dishwasher), then processed it. Love it so much I was eating it from the food processor without any bread. Guess it's a good thing I am the only one who eats olives in this house! I didn't use just kalamata; I have a jar of assorted greek olives, so I used a few of each in the jar. The hardest part was pitting the olives; I experimented with a few methods and settled on using my large knife by putting it on top of the olive and leaning on it with my body weight. Squished out the pits perfectly. Thanks for the recipe! I'll make it again. :o)

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pomplemousse

	Cooking Level: Intermediate Home Town: Pendleton, Oregon, USA Living In: Dumfries, Virginia, USA
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