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Reviewed: Apr. 5, 2009

I added about 10 green olives instead of the salt and skipped the sour cream. We loved this - and so did everyone at the party we took it to. Thanks!

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wife-girl

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Feb. 2, 2009

Pretty good, went over well at a party. Definitely best with toasted bagel/baguette pieces.

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KARISLR

Cooking Level: Intermediate

Home Town: Powell, Tennessee, USA

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Reviewed: Nov. 3, 2008

This looked TERRIBLE!! It was gray and unappetizing. I felt embarrassed to serve it...but my friend talked me into putting it on the table and NO ONE TOUCHED it at my party. And it didn't taste good enough to justify how disgusting it looked.

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Kristin

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Reviewed: Nov. 22, 2007

I've made this same recipe for the past 4 years and regardless of the event it is a real hit. The combination of black olives, thyme, and walnuts creates a uniqe flavor that is unlike anything else your guests will have ever had!

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lordst2

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Reviewed: Jun. 11, 2007

Excellent and unique appetizer. I used pecans instead of walnuts and served it with small crusty french bread slices. Everyone loved it. The recipe for 40 servings is too large for all the ingredients to fit into a food processor at the same time. I will use this recipe anytime I have the chance.

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Jan S.

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Reviewed: Dec. 19, 2001

This spread is AWESOME! It has been, by far, the easiest and most delicious recipe I've ever made!! It was a HUGE hit at our Christmas party. I only rate it low on Kid Friendly because kids can be picky about olives - I don't know for sure!

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