Reviewed: May 25, 2012

This was my first experience with kalamata olives, and I wasn't thrilled. The flavor was so much stronger than I expected but that doesn't make it a bad recipe. If I make this again, I will rinse the olives first - I've been told this is a must???

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Reviewer:

k8leifker

Reviewed: May 18, 2012

Delicious! I did not deviate from the followed the recipe; no deviations. I made it the night before a party and put it in the fridge overnight. It was well received! I will make this again. Thanks for sharing.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Apr. 16, 2012

This was fabulous! and even better, it was fabulously easy! I made this for a NewYears party where the host had gluten/soy/dairy allergies. This was a safe dish and it was a huge hit! Everyone raved about it and couldn't believe it was homemade. Thank you!

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Reviewer:

abby

Reviewed: Apr. 6, 2012

I make this exactly as written and it's delicious. I often bring it to parties and it's always a hit. Great with whole grain bread, hummus, roasted red peppers and mozzarella, feta or goat cheese. I buy the kalamata olives at the warehouse store with pits in them because they are much cheaper. I whack them a couple times with the Slap Chop & the pits come out easily.

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Reviewer:

BECKYSINGER

Reviewed: Mar. 20, 2012

LOVED. didnt add much salt, used minced garlic (1 clove = 1 teaspoon chopped garlic), vegetable oil.. So good. Served with French Bread.

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Reviewer:

kayleigh

Living In: New York, New York, USA

Reviewed: Feb. 14, 2012

Very Good and Very Easy

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Reviewer:

ChefLes

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Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

Reviewed: Feb. 2, 2012

I never knew it could be so easy to make tapenade at home. This dish is awesome. I had all the ingredients on hand. So Quick, so easy and oh so delicious!

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Reviewer:

carol

Reviewed: Jan. 30, 2012

Pungent but good flavor, albeit a little on the "sharp" side. I think it could benefit from reducing the amount of both the lemon juice and garlic. Not its best on its own - this is best served, I think, with something to "mellow" it out some; perhaps sliced mozzarella or a creamy dip or spread.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 14, 2012

As written, this tapenade is very good but *very* acidic, so I deducted a star. The second time, I reduced the lemon juice to less than 1/2 teaspoon and it was still more than tangy enough for me. I do not think salt or pepper are needed, but did not deduct any stars as that is written "to taste." I served it on crostini, with a slice of tomato and some feta, and it was delicious. Next time, I may try a bit of cream cheese on the crostini before I spread on the tapenade, or I may just do half kalamata, half black olives. I definitely recommend it, although I would suggest reducing the lemon juice unless you are using a mix of kalamata and black olives.

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Reviewer:

JessicaL

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

Made this to take to a cocktail party the other night...was not happy with my results. I followed the recipe exactly and thought the taste was way too sharp...the lemon juice overpowered and (I can't believe I'm saying this) there was too much garlic. In an effort to save the recipe, I added an extra dash of olive oil, then kalamata olives and finally a small can of plain chopped black olives to try to tone it down a bit. Was sad that it did not turn out after all the great reviews. :(

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