This is an olive dip that makes for a great starter or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers or other veggies for dipping as well.
I think this recipe should come with a warning! I had to remake it as it was so delicious, unfortunately I am sure I spent the whole week stinking of garlic. Must apologise to all at work! - 10 Feb 2010
Absolutely delicious. - 21 Jan 2010
I have a recipe for tapenade which I've been using for years but decided to try this one. It is not bad but it's got way too much vinegar. Among other things, my recipe calls for just the olive oil and some anchovy filets to give it a certain "umph" lacking in this recipe. - 25 Jun 2009 (Review from Allrecipes US | Canada)