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My review
Tapenade
Jim Clark
"Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles."
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Ingredients
10 m servings 209 calsOriginal recipe yields 6 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 209 calories; 20.1 g fat; 4.7 g carbohydrates; 2.9 g protein; 6 mg cholesterol; 1002 mg sodium. Full nutrition
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Reviews
Read all reviews 5265 Ratings
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Most helpful positive review
5/9/2004
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 spri...
Most helpful critical review
6/9/2003
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 ...
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5/9/2004
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 spri...
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...
1/27/2003
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 ...
7/28/2002
added some good parmesan cheese and fresh italian parsley and oregano. i also used anchovy paste. it was delicious!!
6/9/2003
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 ...
3/23/2001
The real thing. However, it is greatly improved if you double the garlic, and use half Kalamata and half Nicoise (or picholine) olives. Excellent!
4/25/2003
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...
1/3/2004
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!
10/21/2002
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...