Reviewed: Apr. 8, 2012

Have made this twice now, both times a raving success! Is a little heavy on the garlic, but we like that. I doubled the recipe and mixed the leftovers with ground beef to make burger patties, they were delicious!

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Reviewer:

Lisa Mirabent

Reviewed: Mar. 25, 2012

Just made this and it's amazing. I added about 1/2 cup of pitted Kalamata olives and eliminated the olive oil. Didn't even notice. I added about 2 tsps of capers and a squirt of the juice from the bottle. Used 2 tsps of minced garlic. Everything else was as written, except I didn't feel the necessity for salt and pepper. Great recipe, thanks for posting. Yummy

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Reviewer:

Helene

Cooking Level: Expert

Reviewed: Feb. 13, 2012

AWESOME! THE BEST! Wow, easy to prepare and ever so tasty.

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Reviewer:

Diane

Reviewed: Aug. 19, 2011

Love garlic so the flavor is great but it overpowers everything else. Anyone have ideas on what to pair this with to tone down the flavors but also compliment something else?

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Reviewer:

KBaum

Reviewed: Jul. 29, 2011

Let this sit for 5 days....gets rid of the bite from the fresh garlic and the arti hearts take over....very nice with pita chips

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Reviewer:

Amy

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Cooking Level: Expert

Living In: Springfield, Missouri, USA

Reviewed: Apr. 22, 2011

I was looking for a recipe to use capers and decided on this one for tapenade. I usually have all the necessary ingredients on hand, except the cilantro and roasted red peppers. I just may have to start keeping a supply of peppers on hand now as I loved this so much. I used Asiago cheese as that is what I had in the fridge. I noticed when reading the reviews that quite a few people complained that four garlic cloves were too many. I didn't think so but not being very fond of the taste of raw garlic, I sauteed mine for just a few minutes in a small amount of the olive oil before adding it to the rest of the ingredients in the food processor. I threw in a small handful of cilantro leaves for a dash of flavor - probably not the full 1/2 cup called for.

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