Reviewed: Apr. 9, 2012

I used black and green olives and capers. I didn't have anchovy fillets, but a great substitute if you want the flavor is a little bit of tiparos or patis (different names for same thing). That's the clear fish sauce one uses in Thai or Filipino recipes. It's made from anchovies. You can buy tiparos at any of your larger grocers. tasted great on top of cream cheese on a toasted English muffin. :)

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Reviewer:

mikialama

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

Reviewed: Apr. 3, 2012

I was not prepared for the anchovies....so once I made the tapenade, I could taste nothing else. I will try it again without them. I also think I would prefer black olives, green olives and just the garlic, spices and capers with a little less olive oil.

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Reviewer:

SouthernCharm

Reviewed: Jan. 12, 2012

I always love a great olive tapenade and this is one. I choose a olive mixyure; black, large green and kalamatas.(Its a colorthing for me) Also added some feta cheese as I feel the combination goes really well.

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Reviewer:

nadine.k

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Reviewed: Jul. 2, 2011

7-1-11: Excellent. Find something to serve this on.

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Reviewer:

Rex Hutcheson

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Reviewed: Jun. 11, 2011

We enjoyed this a lot. We unfortunately can't get anchovy fillets here but managed to find anchovy paste and used it instead. Thanks for a great recipe!

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Reviewer:

melindarrose

Reviewed: Feb. 13, 2011

Delicious! On first taste it was a little too lemony but after a couple hours in the fridge it was perfect. I took it to a party and everyone loved it! I will definitely try this again. I should mention though that I used an extra clove of garlic and I didn't have fresh rosemary (and couldn't find any) so I used some fresh oregano.

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Reviewer:

LadyK

Reviewed: Feb. 7, 2011

So good..I used half kalamata, half canned black olives, and left out the anchovies. Definitely better the second day, especially with the addition of some crumbled feta. Yum! Thanks.

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Reviewer:

Caraloopy

Cooking Level: Intermediate

Reviewed: Feb. 6, 2011

Wanted to use up some items in the fridge that neede to go. Didn't have enough kalamata olives so added some black olives to make up the difference. Also had anchovy paste, worked out well!

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Reviewer:

KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

Reviewed: Feb. 6, 2011

I used blood orange infused olive oil instead of the regulat o.o and omitted the lemon...very very good...

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Reviewer:

Psychswede

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

Reviewed: Apr. 22, 2010

I liked this on the first try, made exactly as the recipie stated but I didn't like it enough to make it again as is. Next time I will try a little less lemon juice (made it a little watery) and maybe a combo of black and Kalamata olives (I used just Kalamata this time). Just wasn't quite what I was looking for.

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