As written, this tapenade is very good but *very* acidic, so I deducted a star. The second time, I reduced the lemon juice to less than 1/2 teaspoon and it was still more than tangy enough for me. I do not think salt or pepper are needed, but did not deduct any stars as that is written "to taste." I served it on crostini, with a slice of tomato and some feta, and it was delicious. Next time, I may try a bit of cream cheese on the crostini before I spread on the tapenade, or I may just do half kalamata, half black olives. I definitely recommend it, although I would suggest reducing the lemon juice unless you are using a mix of kalamata and black olives.

Reviewed On: Jan. 14, 2012

I originally gave this recipe 3 stars, based on how it tasted soon after it cooled, but I have to bump it to 4 stars now that I have tasted it the next day! For my second time around, I will follow the advice of those who suggest cutting the cranberries (it's just too big a punch) and I will add the glaze as it does seem like it could use that added dimension. With refining, I think it'll be a 5, but it's a 4 as written.

Reviewed On: Nov. 19, 2011

Fantastic, if made with cheddar instead of Velveeta.

Reviewed On: Feb. 10, 2011