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.
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As written, this tapenade is very good but *very* acidic, so I deducted a star. The second...