Reviewed: Oct. 9, 2009

excellent tapenade! because i like "chunkier" dips, i chopped everything instead of using a blender. it turned out very well. make sure you rinse the anchovy fillets very well to decrease the salt. i also used half black olives and half kalmata olives to add extra color and a new flavor. a great recipe!

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kjbenny

Cooking Level: Beginning

Home Town: Norman, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Jul. 1, 2009

Really delicious! To save a little $$ I used a cheaper brand of kalamata and regretted it - too salty. Rinsing the anchovies and olives is a must for this. Serving some on toast points for ppl. to get the idea of how much to use is a good idea too. Gave the recipe to two of my friends the first time I made it, I was worried they would be afraid to eat it from the appearance - just needed a little nudge. ;)

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Sorcha

Cooking Level: Intermediate

Home Town: Westfield, New Jersey, USA

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Reviewed: Feb. 24, 2009

YUM! I made this for a Saturday afternoon snack. It took no time. I used regular black olives (didn't have kalamatas and they can be expensive) and omitted the anchovies. It was still a little salty. I would probably cut down on the capers next time. That said, my three year old couldn't get enough. I served it with blue corn tortillas and I loved it.

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lilrhodycooker

Cooking Level: Intermediate

Home Town: Medusa, New York, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Mar. 10, 2008

I made this for Christmas gifts and put them in lovely jars and delivered with fresh baked bread. It was unique and fun. We began adding and mixing a number of other things, like sun dried tomatoes. I recommend it for parties as well as gifts.

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Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

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Reviewed: Feb. 16, 2008

Very, very good. I don't care for fishy tastes so I eliminated the anchovies. I also stopped at 3 tablespoons of olive oil. Finally, like other reviewers I was concerned about there being too much kalamata, so I cut it with half kalamata/half black olives. Wonderful.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 7, 2007

OUTSTANDING! I really enjoyed this recipe. I did add a few things...One can of Black Olives, fresh grated parm. cheese and we loe spicey food, so I added some ground red pepper for just a little bit of a kick. I will be making this one again!!! It was sooooo easy! Thanks

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BUNKYDARL

Cooking Level: Intermediate

Home Town: Riverhead, New York, USA

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Reviewed: Jul. 30, 2007

This is excellent. I skip the lemon and add more garlic. Also pulse the olives in a food processer. I call it Italian Caviar. For those that don't know, this is served as an appetizer in many Italian Restaurants. Served with Crostini or hot Italian bread. Can't find pitted Kalamata then it is easy to pit. With the flat side of a large knife smash the olive and the pits come out easily. Another hint. Fill small jars and give as gifts with a loaf of baguette.

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DianeW

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Reviewed: Jul. 27, 2007

Great stuff. Pretty close to an imported French one my Mom used to buy. So many uses. Great on ham, poultry (even some firm oily fish) or just cheese (cheve?) sandwiches.Makes a great pasta sauce with parmesan, even a bit of cream. One drawback; my wife doesn't leave much for me! Also try some red pepper flakes and a good grade of fresh cracked pepper with it

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KELARJIAN

Cooking Level: Expert

Home Town: Fresno, California, USA

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Reviewed: Jan. 4, 2007

This was too much work for a just OK payoff. I don't think I'll use it again.

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alisonsays

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Reviewed: Jan. 4, 2007

This was fantastic! I use half Kalamata half regular black olives to cut the saltiness although tapenade is supposed to be salty!

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PAULA WOOD

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Reviewed: Dec. 30, 2005

I followed this recipe to a tee (except I couldn't find pitted olives where I live and so had to pit a jar myself) The tapenade was bitter when finished. I wonder whether style, type and brand of olives makes a difference? So, I added a jar of black olives for balance, 1/4 cup of roasted red peppers, salt and a bit of sugar. Oh...and some parmesan cheese. The flavor was better. The flavor really gets better after a day, so don't be afraid to make this ahead of time. I wondered if my guests would like it. I served it with crostini and they loved it.

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MOLYNEAUX

Cooking Level: Expert

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Reviewed: Dec. 14, 2005

This recipe achieves a great rich olive flavor. The anchovies are not overpowering. It is simple mixing, and it gets great reviews.

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Buf

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Reviewed: Nov. 30, 2005

Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp of lemon zest, good dash of black pepper and follow the rest of the ingredients, coarse chop in food processor, slowly adding the Olive Oil till the right consistency, and serve on French bread or crackers. Keeps well. Stir & allow to approach room temp before serving.

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SINGLEDADCANCOOK

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Reviewed: Feb. 9, 2005

Very disappointed in this. I have never had tapenade before so maybe it just isn't for me. I am a huge fan of kalamata olives so I thought this would be great. I couldn't taste anything besides the olives though. Seemed like a waste of money and time to mix all those things together to only taste olives. Was also extra salty even though I rinsed the olives and sardines.

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RUBENETTE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 19, 2004

Seemed awfully salty, even though I didn't add any. Next time I don't think I'll put it out as a spread, but instead put a small amount as a topping on bread or something. A little goes a long way.

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MOLLY712

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Reviewed: Nov. 9, 2004

This was a lot of work - and while my guests liked it - I did not. Will not make again.

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GINATUFANO

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Reviewed: May 28, 2004

This recipe makes a fantastic tapenade. I used anchovy paste and dried herbs because I already had them on hand. I'm sure fresh herbs make it even better. I served this with a crusty baguette and had leftovers to snack on for a few days. It was even good on saltine crackers and kept well in the refrigerator.

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HETTIE15

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Reviewed: May 9, 2004

The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed.

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Katherine

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Reviewed: Mar. 25, 2004

Very tasty and never had anything quite like it. The garlic was a little strong so will cut down to 1/2 garlic clove next time.

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INTREPIDSOUL

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Reviewed: Jan. 3, 2004

Excellent recipe for an appetizer! I broiled pieces of pita bread sprinkled with olive oil, garlic powder, and salt until golden brown. It accompanies the recipe very well!

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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