Tapenade

The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs spri...

Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp...

This was VERY yummy and EASY to make. I took the suggestion of another reviewer and did it in a processor. It is great as a spread on a sandwich or on a cracker. Don't let the anchovies sway ...

added some good parmesan cheese and fresh italian parsley and oregano. i also used anchovy paste. it was delicious!!

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 ...

The real thing. However, it is greatly improved if you double the garlic, and use half Kalamata and half Nicoise (or picholine) olives. Excellent!

Fabulous! I added additional fresh herbs - parsley, basil, fresh grated parmesan with a dollop of good olive oil in the food processor. Excellent taste. I served on small toasts with a italian p...

Excellent recipe for an appetizer! I broiled pieces of pita bread sprinkled with olive oil, garlic powder, and salt until golden brown. It accompanies the recipe very well!

This was pretty good. The anchovies took away from the olive taste and really added more salt then necessary. I substituted sun dried tomatoes for the capers. Big hit for people who like oliv...