November 15, 2013
Spreads, Fruit, Figs,
Appetizers, Spanish, Budget-Friendly, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Christmas, Entertaining, New Years, Potluck, Blender, Food Processor, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Olives more
Add toRecipe Book
Add toShopping List
"A twist on the Spanish tapa bar staple. Serve on crackers or bread."
Put all ingredients in blender or food processor and pulse until blended to desired consistency.
Serve at room temperature.
From traditional coffees to fancy tea and hot chocolates be sure to warm yourself up of...
Remember when you fell in love with your favorite reseraunt food or drink item? Well,...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
It's that time of day again. When the clock turns to a certain time and seems to...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Excellent, super tasty and so easy. Only takes 10 minutes, served at room temperature. I used toasted mini slices of garlic baguette. This recipes goes into my favourites for sure.
The taste is terrific! Loved the spread atop hard French bread rounds. Will be making this again for a Thanksgiving appetizer.
What an interesting and delicious combination of flavors. Loved that you could taste each of the ingredients individually in this tapenade. I used garlic paste vs. fresh garlic which I feel incorporates better in a sauce or condiment. Otherwise, I made as directed. Great recipe.
This is a fantastic tapenade, great bold flavors in this recipe. I followed the previous reviewers advice by chopping up the garlic before placing in processor and this worked perfectly!! I had this on crackers for a light lunch. I will be making this again this weekend and serving this atop brie cheese with crackers and crusty bread.
Wow! What an amazing recipe. So simple but good enough that it could be served at the fanciest restaurant. I followed the recipe exactly, using Greek kalamata olives and whirring it up in my mini-chopper. The only minor change I would make would be to give the garlic a few pulses before adding anything else because the whole clove didn't get chopped up enough and I didn't want to keep going and turn the entire dish into too much of a puree. I'm seriously in love with this and will be making another batch for my Channukah family dinner next week. I had it both on crostini's and on fresh mozzarella slices...both ways was amazing.