Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

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Nutrition Facts

209.5 calories; 2.9 g protein; 4.7 g carbohydrates; 6.4 mg cholesterol; 1002.3 mg sodium. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/09/2004
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 sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed. Read More
(195)

Most helpful critical review

Rating: 3 stars
01/25/2004
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! Read More
(46)
69 Ratings
  • 5 star values: 45
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
05/09/2004
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 sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed. Read More
(195)
Rating: 5 stars
05/09/2004
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 sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed. Read More
(195)
Rating: 5 stars
11/30/2005
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 of lemon zest good dash of black pepper and follow the rest of the ingredients coarse chop in food processor slowly adding the Olive Oil till the right consistency and serve on French bread or crackers. Keeps well. Stir & allow to approach room temp before serving. Read More
(137)
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Rating: 5 stars
01/25/2004
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 you to not make.....you can't even taste them. This will become a staple Thanks Jim! Read More
(97)
Rating: 5 stars
01/25/2004
added some good parmesan cheese and fresh italian parsley and oregano. i also used anchovy paste. it was delicious!! Read More
(57)
Rating: 4 stars
07/13/2003
The real thing. However it is greatly improved if you double the garlic and use half Kalamata and half Nicoise (or picholine) olives. Excellent! Read More
(46)
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Rating: 3 stars
01/25/2004
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! Read More
(46)
Rating: 5 stars
01/25/2004
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 parsley leaf and small square of roasted red pepper as garnish - beautiful presentation! Read More
(35)
Rating: 5 stars
01/25/2004
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! Read More
(31)
Rating: 5 stars
01/25/2004
This was delicious and very easy to make. I brought it to a party and it was demolished! The only suggestion I have is to use a food processor not blender. Read More
(28)