The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: May 20, 2010
Delicious, very similar to a tapende. I leave out the oil and add fresh basil.
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Cooking Level: Professional

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: Johnsonville, New York, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.3 star rating.
Reviewed: Dec. 7, 2009
Not at all impressed.
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