Kalamata Olive Tapenade

Made for a dinner party and everyone loved it. Since some said the olives got too mushy, I added them at the end and did brief pulses til nicely chopped.

Delicious

I’ve made this to use as a dip and as filler for pork roulade. Most recently I tried it with 2 kinds of olives and it always turns out great.

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.

This is so yummy and easy to make. And it tasted much better than store bought. I will be buy premade tapenade again.

Delicious! I used black olive and Italian Casrelvetrano, probably a touch to much garlic, and no salt or pepper. I used my ulu to chop everything up, leaving it chunky.

Delicious. A little less parsley for me and I did add anchovy paste just because I had it.

Outstanding! strong flavors. very delicious

I like garlic but this was a little overpowering. I’d 1/2 it or use roasted garlic buds for smoother flavour. And I like a soother paste too so blend until a fine paste.

Nice balanced flavors. Easy to make and quick. Had to use cilantro and it worked well. Use your “good” olive oil, it’s only 2 tablespoons.

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!

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 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

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.

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.

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.

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.

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.

I added in a small can of black olives and used the Mediterranean olive mix from the olive bar. Turned out fantastic!

This is a great recipe and so easy. In my opinion – do NOT add any more salt the olives are salty enough….yummmmy.

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.