This was very good. I omitted the salt as olives and capers are already salty. I did half kalamata olives and have green olives with pimento. Great on top of black bean hummus!!
Threw in a handful of pine nuts, and this recipe was even better! Spread on thin slices of Kalamata Olive bread from our local bakery, but it wasn't overpowering at all. My guest FLIPPED for this recipe!
This was absolutely wonderful! It is easy to make. I could have eaten it out of the bowl with a spoon!
I made this to use as a spread to jazz up plain chicken sandwiches for a cold meal on a hot summer night, and eh...I made it exactly per the recipe (except for halving it for my small family), and it was very sharply garlicky. I love garlic, but it was a bit much for both myself and the hubs. Also, I agree with others that it needed no extra salt, cause I was very glad after tasting it that I had chosen not to add any more. The capers and the lemon are dominant flavors, but the garlic should definitely be finely minced or put in as a paste via a microplane before you make it in the food processor, cause the garlic overpowers the spread. I may try this again with my ideas of modifications, but I doubt it, given the cost of kalamata olives in my area. Sorry, this one isn't going into my faves.
Turned out really great and so easy to make, not as salty as the bought stuff.
Great flavor! I used a mini food processor and used the pulse function so it was more choppy in appearance. Serving it with toasted pita bread and crusty toasted french bread also with bruchetta.
Very nice recipe base. (Tried it as written first, ) and then I added some finely chopped tomato to ours and a few extra spices, but it went perfectly on our Italian sandwiches. Definitely a keeper
I have a super tiny food processor, and this was the perfect size! I used half kalamata and half green olives for variety. Garlic was a little much - make sure the 3 cloves are three little cloves, or just use 2!
this is truly delicious. I'm very pleased with how well this came out. I agree with the previous reviewer, that you don't need to add salt, as the capers and olives are salty enough. great recipe. I'll be making this many times again.
Added a few green olives for color and did not add salt. Delicious! Tried some on a cracker with cream cheese and it was yummy!
Mmmm, really good! You definitely need to like olives and capers because it's a strong tasting dish. But oh so good! Pretty salty on it's own, do not add salt, just pepper. Our vegan and gluten intolerant friends loved it! I served it on sliced baguette, but like other reviewers suggestions to add goat or cream cheese while serving it to cut down the saltiness a bit. That would complement it well. Thanks for sharing!
This is my first tapenade. I've always bought it, but since moving to rural Idaho, I've found a lack of options at the grocer. I can't knock the recipe too much, because I only loosely followed it. But I did want to offer my experiences. Like other reviewers, I did not blend it, bc i prefer a chunkier tapenade. I also added black olives and pimento stuffed green olives to add color. I did not add any additional salt and I found mine came out too salty. For reference, the kalamata and pimento stuffed olives I put in had between 210 and 240 mg sodium per 4-5 olives. The black olives had less, so I added more. Next time I will look for lower sodium content in the olives I use. Hope this helps!
Delicious dip. Based on suggestions from other reviews, I chopped half the Olives by hand and put half in the blender with the other ingredients. It made for a prettier dip. I doubled the recipe. I only used 5 vs. 6 garlic cloves and still felt the garlic was too strong and overpowered the olives. I didn’t have capers so I added about 4-5 large green olives. Still delicious and will make this again.
Soooo good! We added roasted red peppers and substituted about 1/4 of the Kalamata olives with green olives and added no salt. We spread cream cheese on Italian bread and topped with the tapenade. Loved this recipe.
This recipe is excellent. I served it at a spa party and everyone loved it. I am going to try it with spanish olives.
I made this recipe yesterday. Loved it! I used green olives. I didn't add salt. I will make it again
I love this recipe! I have made it twice and am making a double batch now. I am not adding salt this time as the second time it was too salty. I always add extra garlic but I usually do that no matter what the recipe says. This time I used extra virgin olive oil. This recipe is delicious the way it is though. I just like to experiment.
Soo good! I may cut the garlic down a little as it was a little strong and I omitted the salt since the capers and olives are full of it! It was super easy to make and has so much flavor, definatley recommend if you like olives!
So easy and delicious! I've made this tapenade every year for New Years parties 3 years running, and I always get people asking if I'm bringing it this year and rave reviews. If you have any leftovers, it's also really delicious mixed in with tomato sauce to top your pasta. I usually double the recipe, and use green olives for the 2nd cup of olives. I also nix the salt as I find the olives and capers to be salty enough, and use slightly less garlic than is called for, as it can turn out (can't believe I'm saying this) too garlicky. I serve with a sliced up French baguette.
I made this using Kalamata, green and black olives (I stuck to the proportions in the recipe) but skipped the basil. So easy and delicious I will definitely make this again!
Out of this world!! My new favorite appetizer and snack. If you are in love with olives and garlic as much as I am, then look no further, this it it! Thank you so much for an outstanding recipe! I think this would also be a nice spread for panini's or any other kind of pita sandwiches. You could add some to pasta, chicken or fish for a nice strong flavor. For blending, I used my little ninja processor and it turned out to be a perfect consistency.
This is a great recipe and so easy. In my opinion - do NOT add any more salt the olives are salty enough....yummmmy.
Amazing! I do mine in a mini food processor and it’s perfect. This is the best kalamata tapenade recipe I have used! Quite often, I add some fresh jalapeño, nice touch. I just use enough to flavor it without making it hot. This is
Made this for a wine tasting party. Everyone loved it! Because the olives and capers are already kind of salty, I did not add any additional salt. Perfect!
Super easy! I did not have parsley so instead had fresh oregano and used that. Delish. Also did not add extra salt. Leaving in the fridge for a bit, then will taste again.
Almost spot-on (YMWV, this is according to my tastes, of course!) I added a clove of garlic because I'm a garlic addict, substituted basil for parsley because that's what I had, backed off the olive oil and lemon to 1 tbsp each (it was still plenty moist.) Finally, added a pinch - perhaps 1/8 tsp - smoked paprika. I used this variation as a relish with grilled chicken breast. This recipe's a keeper, will keep tinkering, as it has endless potential.
I used fresh basil instead of parsley and it turned out really good. I also added a table spoon of plain greek yogurt, to make it a little richer. Had some friends over and they didn't leave much of it left in the dish, so it seems they liked it!
Super easy! I did not have parsley so instead had fresh oregano and used that. Delish. Also did not add extra salt. Leaving in the fridge for a bit, then will taste again.
This was a very good recipe. But, I have to agree with a previous reviewer that the lemon makes it a bit "sharp." Next time, I would put in 1/2 to 3/4 of the lemon juice and see if that mellows it enough. I also omitted the salt. Another small change was that I blended all of the ingredients together into a puree, except for the olives. I hand chopped them and recommend others do as well. I will be making this one again. I love how I can make a big batch and don't have to rely on the little jar at Trader Joe's anymore!
Delicious! I have just put this together, and as I couldn't resist, I tasted it immediately - so good! I think it will be even better after it has sat in the fridge for a bit to "meld". Following the suggestions of other users, I made the following modifications: I did not put in the blender, but rather finely chopped everything by hand, I subbed in a handful of black olives to mellow out the flavor (plus, as we are olive lovers and always have lots, I tossed in a few green olives too!) and I didn't add any additional salt. Also, as I did not have fresh parsley I added 1 tbsp of dried - seems fine! Really good, thanks for posting!
All I can say is WOW! Follow the recipe with fresh lemon juice and I used the canned minced garlic. I omitted the salt because the olives are salty enough. I served with a warm Italian loaf and whipped cream cheese to balance the tangy tapenade. It's the bomb.
Basically "good" and certainly made efficiently using a food processor, but...I didn't like the addition of lemon juice. Most other tapenade I've eaten didn't have it. I will leave it out next time. Just a personal preference.
My husband and I make this all the time. A slight variation is to add mayo to make more of a dressing or dip. We use it on a baguette or a side with roasted potatoes. Jan
Excellent. I used mostly kalamata olives, with a bit of green olives for fun and it turned out delicious! My whole family loved it, even my dad who doesn't like olives usually. I used Crosse & Blackwell capers, which have a different flavor than most. As I blended it in the food processor, I added a bit of mixed olive juice (left from the bowl where I had measured out both types of olives) to moisten it up a bit as well. I must have had just the right olive ratio, as a later batch had mostly green and we thought it was not as good.
Definitely agree. I used this to stuff a chicken breast with some goat cheese. Definitely don't add salt. Based on other reviews, I subbed half a can of black olives with the pitted kalamatas. I rinsed these with water and drained, also rinsed the capers as suggested. I don't have fresh parsley, so used 3 tsp of dried. EXCELLENT. Will be showing this off at my next dinner party!
So. Much. Yum. I had black olives to use up, so that's what I used. I don't generally keep capers on hand, but I Do often have pickled jalapeno slices, so I minced a couple of those instead for a very similar flavor, but with a good bit of a kick. I also don't have a food processor, but I probably wouldn't have used it even if I had one, anyway. Finely minced is equally delicious and more appetizing looking, in this case. I also omitted salt and pepper, because....olives and jalapenos. I had this with hummus, smoky roasted red peppers, pickled banana pepper slices, and toasted pita strips, and it was awesome. I am thinking about making a muffaletta with the leftovers. Thank you!!
I’ve made this but put a great twist to it. I blended it in my mixer with 16oz of creamy goat cheese to made a great spreadable treat. The goat cheese cuts thru the over saltness that comes from the olives, and since a cheese spread you minus the lemon juice in that it will my the cheese spoil. It may sound off the wall but I work in a cheese shop and all my customer rave about it and when I don’t have it are like “darn that was good”. Try it and let me know what y’all think.
So delicious! I only made minor changes- half the lemon juice, finely chopped the ingredients rather than blending, and rinsed the olives and capers well. Oh, I also felt it was salty enough so I did not add any additional. Very good appetizer!
I followed this recipe as written, except I roasted my garlic because I can be a little wimpy with garlic. Loved it so much! I used to buy an olive spread (Bella cucina) in gourmet shops some years ago that eventually became unavailable. This comes very close to that recipe. I won't have to go without ever again. Like to slice and toast a baguette and spread this on the toast. Perfect! Yup, it's salty. Sadly this is probably part of the appeal for me.
This was pretty good. I used basil instead of parsley and cut back the capers to 1 tablespoon just based on personal taste. A lot of reviewers said this was too salty, but it wasn't for us. I had to add salt as the recipe states. The lemon juice cuts the saltiness of the olives and capers. It's a nice quick, easy recipe.
This would make a great sandwich spread! Left out the capers only because I did not have them. Adjusted the remaining ingredients to taste.
This is delicious! I didn't add the salt and went light on lemon juice. I did it in the cuisinart and just pulsed it a couple of times. It was fantastic!
It was extremely salty so I added extra parsley and some almonds that I had on hand. I also added a bit more lemon juice to try to cut the salt. It was ok after I did that.
I made this for a party last night with two small changes. I used equal parts Kalamata, Spanish and plain black olives... will definitely continue to use all three. I didn't use capers, but only because I forgot them! although I used my ninja blender this time, I will definitely hand mince and spoon blend thre next time I make it. That being said, it did make a delicious dip for wheat thins and a gluten free cracker I served. Wild be great over cream cheese or with crostini
Excellent! Halved the capers, and only 2 cloves of garlic, was perfect. Today I added 3 tablespoons of the tapenade to my breadmaker and made a gorgeous olive bread with it! Thank you! A keeper!
Our son's favorite, it's like PB&J for Italians! Slather on crisp toasts and away you go. Tarpenade should tingle the tongue and make you come back for more.
I made this to go with the Mardi Gras Muffuletta I made for my husband. I don't like olives so I did not try it but he loved this spread. Very easy and quick to put together.
I may have used "He-Man" garlic, but WOW. I kept having to add blander black olives to try to overcome the overpowering garlic and caper favors. Next time I'll start with less and add as needed. I love tapenade, so once toned down it was very good.
I added in a small can of black olives and used the Mediterranean olive mix from the olive bar. Turned out fantastic!
Other reviewer suggestions were helpful. To achieve nicely chopped olives & avoid the "canal bottom" sludge appearance (thanks 4 the laugh, Charlie B!), I put rinsed pitted olives - one can at a time - in the Ninja container with enough plain water to 2/3rds full so the olives could move freely, then pulsed the power button just until the olives were rough-chopped, drained them in a sieve, dumped them in a large mixing bowl and repeated the process using 3 cans of green olives & 2 cans of black olives, roasted red peppers, capers, garlic, thyme, oregano, Dijon mustard, S&P, lime juice, a small squirt of Sriracha and oil to nearly cover it. (1/3 EVOO to 2/3 canola since EVOO solidifies under refrigeration and I wanted to avoid that.) Refrigerated several hours to let the flavors marry. Liking it as a topper on broiled salmon as well as zucchini 'noodles.'
This was excellent and super easy. The texture turned out perfect for me, not runny or soupy. I added the olive/caper/garlic ingredients to mini processor and pulsed a few times. Oh- I also added some jarred roasted red pepper for added color. Anyway, I poured the lemon juice and olive oil over the chopped ingredients and stirred. I think adding those beforehand would have made it like an applesauce texture. I will definitely make this again!
This is a very strong and unique dish! I’m not a big olive fan but now and again I enjoy the taste and this dip fits the bill perfectly when these strong food cravings hit. This is great served with an old cheddar and red wine! If you like olives you have to give this a try.
This is amazing! Didn't add the parsley because I didn't have any on hand but we did add in feta cheese!!! It was so amazing served on warm bagel slices!
I followed the recipe (not typical for me) and everyone loved the results. For more than 4 hungry people that are impatient for dinner, consider doubling the recipe.
Toasted sourdough slices over the grill as meat cooked, rubbed toasts w garlic and drizzled with good Greek olive oil, thin-ish layer of tapenade--oh my--heaven on toast! Don't add salt until you've tasted it. Olives and capers may be enough.
If you love kalamata olives, you will love this! We ate with pita chips, very yummy! Thanks.
Liked it a lot. The liquid separates after a bit, so if I made ahead, I would drain it before putting in the fridge.
This is super easy! Made it as written but used only one Tbsp. of capers (was not sure if I would like them). Very pungent flavors, have to of course like olives, but would definitely make again.
Beautiful! In my opinion, there is no need to add salt - though I did add some black pepper, and I doubled the lemon juice. Then I pulsed it in my food processor - beautifully dark and chunky. I'm serving it with crumbled feta on top and a sprig of fresh parsley. Thanks for this gem of a recipe.
This is so yummy and easy to make. And it tasted much better than store bought. I will be buy premade tapenade again.
