Reviewed: May 19, 2012

I don't live olives but i tried this during my latest brunch and fell in love with it. So i went on a search for a recipe that minced the flavor. SO i tried this and it was a disaster! . I knew i wouldn't grow to love it...

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Reviewer:

Work4Food

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Reviewed: Jan. 12, 2012

This is a really good base recipe to use for olive tapenade. The only things I added to the ingredients was 3 Tbsp. of chopped capers and a few sprinkles of dry mustard. I only put half of a garlic clove in to start and then added the other half after tasting it. I also did not process this until smooth. I prefer a chunky olive tapenade so I rough chopped the olives and capers in my food processor and then mixed in the rest of the ingredients by hand. I like to lightly toast baguette slices brushed with olive oil and then spread a little bit of goat cheese on each piece before topping with the olive tapenade. Makes for a really good appetizer!

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Reviewer:

kjw

Reviewed: Feb. 6, 2011

Just my opinion, but the kalamata olives and balsamic was just too much. I'll try again with just green & black olives, since I like the balsamic taste. Love tangy, but this was overwhelming.

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4 users found this review helpful

Reviewer:

Garnet118

Reviewed: Dec. 18, 2010

This was pretty quick and easy to make. You REALLY have to love olives for this one. I gave it 4 stars because I guess I just don't love olives that much.

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5 users found this review helpful

Reviewer:

alexandra82

Reviewed: Jul. 20, 2010

I just made this and it is wonderful even before refrigeration. I added about one-quarter of a cup of grated parmesean and loved the flavor it added.

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Reviewer:

Mike

Reviewed: May 20, 2010

Delicious, very similar to a tapende. I leave out the oil and add fresh basil.

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5 users found this review helpful

Reviewer:

Wellness Forum Chef

Cooking Level: Professional

Living In: Columbus, Ohio, USA

Reviewed: Mar. 10, 2010

I used this on top of oven roasted french bread and then topped with freshly grated parmesan cheese.

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Reviewer:

Angie S.

Cooking Level: Expert

Home Town: Austin, Texas, USA

Reviewed: Jan. 11, 2010

Very versatile. I love olives but husband thought it was strong on crackers but great added to sandwiches. I have also added it to green salads and cottage cheese and plan to try it on vegetables. Next I might try it with pepperoncini and parmasean.

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Reviewer:

slix1

Reviewed: Jan. 1, 2010

I made this for a work holiday party. Everyone who tried it raved about it. We had it on slices of Italian bread. After the next day (which tasted even better) there were no leftovers to be found. I'll no doubt make this one again for parties. The appearance wasn't very good but the taste was awesome! I just didn't add the garlic because someone is allergic to it. Any ideas how to make it look better?

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3 users found this review helpful