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My review
Deb's Tapenade
Deb S.
"This is an olive dip that makes for a great appetizer or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers, or other veggies for dipping as well.
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Ingredients
20 m servings 66 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
- Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
Nutrition Facts
Per Serving: 66 calories; 5.8 g fat; 3.3 g carbohydrates; 1.1 g protein; 1 mg cholesterol; 435 mg sodium. Full nutrition
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Reviews
Read all reviews 2728 Ratings
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Most helpful positive review
3/9/2009
Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to ...
Most helpful critical review
6/25/2009
I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive...
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6/25/2009
I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive...
3/9/2009
Outstanding! I opted not to use the food processor as I cut the recipe in half and didn't want to pull it out for that small amount. I think I'd do this by hand again as it was really easy to ...
3/13/2009
I made this receipe for a large group and it was definitely a hit! I have been buying my olive tapenade from a restaurant and this was just as good if not better. I did leave out the red peppe...
7/17/2011
The best tapenade recipe I've ever had. It is always a hit. I do not include the red pepper and usually use a mix of kalamata and green olives. I also add a little more olive oil once I spoon it...
4/15/2009
Great! I used 1 can of black olives and one can of burgundy black olives. It makes a nice big batch so we were able to have it with french bread yesterday, I stuffed pork tenderloins with it ton...
3/7/2010
Awesome! I used half black/ half green olives. It was the perfect flavor I was looking for. As good as the jarred kind in the supermarket.
4/21/2011
Not a bad appetizer, but since you'll likely have to go to the grocery store for some of the ingredients anyway I'm not sure that it's worth the time and energy rather than just picking up a con...
2/20/2012
Excellent party dip with toasted baguette rounds. I used kalamata olives instead of black, and added a few greens ones too. The only change I would make next time would be to cut back a bit on...