This is my first tapenade. I've always bought it, but since moving to rural Idaho, I've found a lack of options at the grocer. I can't knock the recipe too much, because I only loosely followed it. But I did want to offer my experiences. Like other reviewers, I did not blend it, bc i prefer a chunkier tapenade. I also added black olives and pimento stuffed green olives to add color. I did not add any additional salt and I found mine came out too salty. For reference, the kalamata and pimento stuffed olives I put in had between 210 and 240 mg sodium per 4-5 olives. The black olives had less, so I added more. Next time I will look for lower sodium content in the olives I use. Hope this helps!
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This is my first tapenade. I've always bought it, but since moving to rural Idaho, I've found...