Tapenade
Show: Good EatsEpisode: Olive Me
Rate This RecipeRead users' reviews (24)
- Recipe categories: Fruit, Olive, Fish, Anchovy,
- recipe
- ratings & reviews(24)
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Total Reviews: 24
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By Chef #816552
West Coast of US
on March 12, 2012
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I had "Roseville" olive mix from Whole Foods olive bar which contains a lot of delicious herbs and shallots, which I didn't want to rinse, & French provencale olives (which I rinsed but were still salty. I'm avoiding salt so I omitted the anchovies & capers, added 4 artichoke hearts & 1/4 roasted red bell pepper. The end product was still quite salty but also a bit "bland" so I added another Tbs. lemon juice and 1 tsp lemon zest, 1/2 cup minced parsley, and an extra Tbs of EVOO. Served on toast with herbed goat cheese... delicious.
By Chez Sunfleur
Palm Springs
on December 20, 2011
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Everyone RAVED about it. Even my aunt/uncle who go to Aix en Provence quite often said it took them right back to France. They were very impressed - they know all about food/wine. Thanks, Alton. You never disappoint!! P.S. I used 2/3 Kalamata and 1/3 mixed in mine.
By mmmarino_11699964
Victor, NY
on July 30, 2011
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My 9 year old daughter is an olive fiend and requests this recipe all the time! It's so easy to just throw everything in the food processor, and the result is always DELICIOUS!
By emahon
on July 11, 2011
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So easy! I needed olive tapenade for a recipe I was making and my local store didn't have any. I bought some olives thinking I could just use those instead but then I found this recipe. I didn't have capers or anchovies so I threw in a bunch of salt until it tasted about right. It came out better than tapenade I've had at restaurants. If I knew it was so easy to make, I would have just planned on making it myself from the start and not bothered looking for it at the store.
By NABC
on March 28, 2011
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Totally agree with the user below about the garlic being a bit intense, but overall, what a great, easy recipe! Can't wait to make more paninis with it!
By hellymoon
Kansas
on October 06, 2010
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Love it! Very simple and soooo good!
By horgill_12827342
on September 09, 2010
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So good, better than the well known tapenade store brand sold locally. I used canned olives since I didn't have kalamatas on hand, added canned articokes hearts in addition to the capers and used cilantro as well as basil. Next time I'll cut back on the garlic and try it with good kalamatas but this is a real winner. Great on sandwiches of all kinds.
By stephaniebuetow...
Seattle, 87
on July 25, 2010
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I had no idea how bland some store bought tapenandes could be until I tasted this recipe.
By meshorty88_12924205
Compton, 43
on June 16, 2010
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My kids even like this with crackers.
By DLiciousNess
New York
on April 18, 2010
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I didn't realize when I posted, I was under my mothers account ... this is my review (not hers:
I am not a fan of anchovies. I used them anyway and could not tell one bit. I forgot to purchase the basil so I used Cilantro instead. It turned out great!!! A jar in the store would have cost three times more than what it cost for me to make it since the only additional item I had to purchase was the olives. I used Kalamata. Thanks Alton. Love your recipes. Easy to follow and it turns out great.