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Olive Tapenade Recipe

Olive Tapenade

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Essence of Olives

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

Showing 1-8 of 8

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  • on December 23, 2011

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    Outstanding flavor. It has become a staple of our Christmas Eve entertaining for the past 5 years.

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  • on February 01, 2010

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    Very interesting flavor. If you like black olives, you should really enjoy this one. :D

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  • on January 27, 2010

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    Very expensive to make; rinsed olives, capers, and anchovies. Made recipe to the letter! So awful...because it's so sour...no olive taste whatsoever.

    Emeril ought to go to Greece and learn how to make this!

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  • on December 20, 2007

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    This is a must for olive lovers. Even for those who don't love them, it's totally yummy. Even my 11 yr old daughter loves it. Will become a staple for family gatherings!

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  • on March 14, 2006

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    Quick, easy, make ahead, enjoy!

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  • on February 26, 2006

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    This tapenade is truly unreal. Put it on top of grilled or broiled chicken then top off with goat cheese (not feta put in oven to heat cheese & it's the best. It's also fantastic on warm sourdough french bread.

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  • on July 16, 2005

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    Tasted even better the next day.

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  • on August 12, 2004

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    Great recipe. Easy to follow instructions and needed very little adjustments. A little too acidic and salty, just cut back on the vinigar and capers a little. Could have been the kalmata olives I used. Tastes fantastic on some thinnly sliced french bread toasted in the oven with a little garlic rubbed over it and olive oil drizzled on top

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