Reviewed: Mar. 21, 2007

This was tasty, I made it 2 days before eating it to let the flavors mingle, and that they did. The only thing I would change was the rosemary. I used dried and it never did soften up. A bit twiggy. Next time I wont be so lazy and go outside to pick my own and chop it up finely. I will also try it with goats cheese for some extra zip. Great though.

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43 users found this review helpful

Reviewer:

staci mc

Cooking Level: Expert

Living In: Powell River, British Columbia, Canada

Reviewed: Mar. 11, 2007

This recipes received rave reviews at a recent party. I did increase the garlic and balsalmic, but that's just my preference. Didn't have rosemary....sub. with oregano and recipe was still great. My advice is to use the best quality ingredients you can get. Yummy!

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26 users found this review helpful

Reviewer:

NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

Reviewed: Feb. 26, 2007

Very yummy. A bit of work, chopping everything and toasting the walnuts, so not as quick as some appetizers, but so worth it. Very unique and good.

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3 users found this review helpful

Reviewer:

alistar1977

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Los Angeles, California, USA

Reviewed: Feb. 6, 2007

Soooooo delicious! I suggest making the recipe one day ahead. I increased the balsamic to 3T. This recipe received rave reviews. I can't wait to make it again!!

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4 users found this review helpful

Reviewer:

mella

Cooking Level: Intermediate

Reviewed: Dec. 28, 2006

Wow! This is so good! I've served it over goat cheese and cream cheese and it's always a hit either way. This recipe is definitely a keeper.

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4 users found this review helpful

Reviewer:

kiwi63

Cooking Level: Expert

Home Town: Ferndale, Michigan, USA

Reviewed: Aug. 28, 2006

I thought the texture was too lumpy (maybe I didn't chop finely enough) and twiggy (rosemary) so I pureed the tapendade in my food processor. Definitely more attractive. Deemed excellent by my discerning tasting panel.

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3 users found this review helpful

Reviewer:

Florida Gal

Cooking Level: Expert

Home Town: Belleville, Ontario, Canada

Living In: Saint Augustine, Florida, USA

Reviewed: Aug. 14, 2006

Wow! Imagine my surprise after reading all the rave reviews! I found this to be just nasty. I did get my family to taste it, but nobody wanted more than just the first taste. I threw it away. What a waste of good olives!!

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3 users found this review helpful

Reviewer:

Val E.

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: White Salmon, Washington, USA

Reviewed: Aug. 8, 2006

This recipe is very very delicious!! The flavors are wonderful together! Great to have at a wine tasting party.

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3 users found this review helpful

Reviewer:

DANELLE

Cooking Level: Expert

Home Town: Kerman, California, USA

Reviewed: Jun. 8, 2006

Served this at a surprise party for my husband. I made it four days early and let it sit in the back of the frig in a large yogurt container. He never knew. Everyone raved about it at the party. This dish was excellent and a huge attention getter! Thanks!

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6 users found this review helpful

Reviewer:

JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 10, 2006

This went over really well and I had several people ask for the recipe. I used regular cream cheese and I'm glad I didn't spring for goat cheese. My notes: I cut the garlic in half, and instead of 2 T of balsamic I did 1 T balsamic and 1 T cognac (I was afraid the balsamic would be too strong).

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27 users found this review helpful