This is a great recipe, however, it was to puree'd by the time you get the oil added in. The second time I made this I used my food processor and added the garlic, olives, anchovies and capers and omitted the rest of the ingredients (thyme, rosemary, lemon juice and oil) and we liked it a lot more. It was more of the original italian tapenade without being overwhelmed with the herbs and lemon juice. Being able to omit the oil was a bonus! If you like it thin then Jim's recipe is ideal for mixing with hot pasta!
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This is a great recipe, however, it was to puree'd by the time you get the oil added in. The...