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Showing 1-4 of 4
on November 26, 2007
on March 31, 2007
YUMMMM! I used two cans of black olives and the remains of every jar of specialty olives lurking in my fridge, so I ended up with about 2 1/2 cups of black and about 2/3 cup green. I used a dollop of anchovy paste and about a teaspoon of capers (again, the last bit in the jar). I probably also cut the olive oil in half. This turned out delicious and seems to be pretty forgiving. Thanks Papergoddess for a great recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 07, 2004
Good stuff Papergoddess! I used a mix of kalamatas & sicilian. It was quite salty like that .....fine on the thick slices of sourdough I ate it on, but if I was going to eat it on crackers, I'd probably use canned black olives to cut the saltiness. Another thing I'd like to try is a smear of creamed cheese THEN the tapenade on bread. Or mixed w/cream cheese over pasta.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on October 06, 2002
Papergoddess, this was such a hit at my lunch today! Everyone loved it and it went very well with the bread that I made. Thanks for such a wonderful recipe!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (538 g)
Servings Per Recipe: 1