Deb's Tapenade Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by SunnyByrd
Reviewed: Apr. 15, 2009
Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday, I stuffed pork tenderloins with it tonight - and still have a little left. Thanks!
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Mar. 13, 2009
I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red pepper since I did not have any on hand and it was perfect.
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Reviewed: Mar. 9, 2009
Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to put this together. Forgot the red pepper, but next time I'll be sure to add. This is similar to one I make with rosemary. Wonderful flavor - thank you for posting this recipe!
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Photo by CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

Displaying results 21-23 (of 23) reviews

 
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