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My review
Kalamata Olive Tapenade
TERESITA79
"An olive tapenade without anchovies."
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Ingredients
15 m servings 81 calsOriginal recipe yields 8 servings (1 cup tapenade)
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Directions
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- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 81 calories; 7.9 g fat; 2.5 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 359 mg sodium. Full nutrition
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Reviews
Read all reviews 153194 Ratings
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Most helpful positive review
4/26/2008
Oh my. I love this! Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! I mixed everything together and put it in the fridge (the parts to my food pr...
Most helpful critical review
12/12/2011
I have to echo another reviewers comment about the appearance. I should have known better than to do this in a blender. It looked like something from the bottom of a canal. Yecch, grey muck. ...
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4/26/2008
Oh my. I love this! Very strong flavors, so be sure you like olives and capers, but if you do, this is delicious! I mixed everything together and put it in the fridge (the parts to my food pr...
5/29/2008
I made this recipe exactly as it is listed and have enjoyed it again and again; I simply spread some on slices of french bread and sprinkle with a small amount of freshly shredded parmesan. Ymm ...
6/15/2008
A good tapenade. I used a Mediterranean olive mix, which worked fine. If you're dumb like me and but olives with pits in them, just use a meat mallet to whack the olive and the pit comes right...
12/28/2008
It was very good but I would omit adding anymore salt since the olives and the capers are salty enough. I will make it again for sure.
7/2/2008
WOW, Perfect Tapenade!!!!!, could not keep eny for myself after party, made large bowl for about 25 people, all of it was gone by the time i got to the table, but i did get to try it and was Fan...
12/7/2008
I didn't have kalamata olives so I used a tin of green olives that I had on hand. It turned out to be really tasty. My husband ate it all in one sitting.
11/26/2009
Great recipe. Even better than the restaurant version that I'm used to! The flavor may be strong for some so what I do is add about 1 part black pearl olives and 3 parts kalamata olives. The bl...