Reviews (1)

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29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6

Martha Stewart Member

Rating: Unrated

07/06/2011

                This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.

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Gallery

Olive Tapenade

Recipe Summary

Yield: Makes 1 1/4 cups

Ingredients

Ingredient Checklist

2 cups black olives, such as Kalamata, pitted

4 anchovy fillets

1/2 cup fresh flat-leaf parsley

1 garlic clove

2 tablespoons extra-virgin olive oil

Gallery

Olive Tapenade

Recipe Summary

Yield: Makes 1 1/4 cups

Olive Tapenade

Olive Tapenade

Olive Tapenade

Recipe Summary

Yield: Makes 1 1/4 cups

Recipe Summary

Yield: Makes 1 1/4 cups

Yield: Makes 1 1/4 cups

Makes 1 1/4 cups

Ingredients

Ingredients

  • 2 cups black olives, such as Kalamata, pitted
  • 4 anchovy fillets
  • 1/2 cup fresh flat-leaf parsley
  • 1 garlic clove
  • 2 tablespoons extra-virgin olive oil

Directions

Pulse olives, anchovies, parsley, and garlic in a food processor until coarsely chopped. Stir in oil. Cover, and refrigerate up to 3 days.

Reviews (1)

Add Rating & Review

29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6

Martha Stewart Member

Rating: Unrated

07/06/2011

                This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.

Reviews (1)

Add Rating & Review

29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6

Add Rating & Review

29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6

29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6

29 Ratings

5 star values:

                                  4

4 star values:

                                  6

3 star values:

                                  9

2 star values:

                                  4

1 star values:

                                  6
  • 5 star values:
  • 4
  • 4 star values:
  • 6
  • 3 star values:
  • 9
  • 2 star values:
  • 4
  • 1 star values:
  • 6

Martha Stewart Member

Rating: Unrated

07/06/2011

                This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.

Martha Stewart Member

Rating: Unrated

07/06/2011

                This was yummy, but I need more detail. I wish the recipe indicated what type of anchovy to use--packed in water or oil? And what size the fillets should be? I'm unfamiliar with using anchovies...the can I got only contained about 3-4 fillets, so I used the entire can, which made the tapenade a little too fishy for me. I think I may have used too much (maybe half a can would be better?). I used anchovies in water, so I felt the tapenade needed more olive oil in the end.

Rating: Unrated

All Reviews for Olive Tapenade

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Olive Tapenade

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest