Classic Mediterranean dish using black olives, anchovies and capers. This dip is great with toasted pitta bread or crusty bread.
Delicious and simple !!!! - 28 Dec 2013
The key to this recipe is rinsing the kalamatas and the anchovies really well. To the person who said it doesn't look pretty: I suggest that you present it with a thin layer of bread crumbs sprinkled over the top of it. Or, use cookie-cutters (stars, hearts, lighthouses, whatever) to cut shapes out of mozzarella or provelone slices to place on top of it. More generally, I think this is better suited to being offered as a canape (read: served already spread on the slices of bread). I agree that the general public might not choose to test a bowl of black mushy stuff. Plus, a little goes a long way; someone unfamiliar with tapenade might try a huge heaping tablespoon on a tiny piece of bread and be overwhelmed. - 09 May 2004 (Review from Allrecipes US | Canada)
Enjoyed this very much, have made several times with a little change, I use 1-1/2 cups Kalamata Olives, 1-1/2 cups canned black olives (cuts the saltiness), about 1 tbsp of lemon juice and 1 tsp of lemon zest, good dash of black pepper and follow the rest of the ingredients, coarse chop in food processor, slowly adding the Olive Oil till the right consistency, and serve on French bread or crackers. Keeps well. Stir & allow to approach room temp before serving. - 30 Nov 2005 (Review from Allrecipes US | Canada)