Comments on: Black Olive Tapenade and Crostini

By: Audrey

Audrey — Fri, 07 Apr 2023 10:24:26 +0000

Hi, Lucy. I hope I’m understanding your question properly… There is no additional olive oil added to the tapenade. The moisture comes naturally from the olives and the lemon juice (and even the capers). As you do short bursts of pulses with your processor/blender you’ll see that the consistency is perfectly chunky and “oily”. Nicoise and Kalamata olives are naturally quite oily.

Hope this helps!

By: Lucy Ford

Lucy Ford — Fri, 07 Apr 2023 06:36:54 +0000

Hi Audrey,
Can you let me know how much olive oil to add to the olives before blending them with all the other ingredients. Thanks.

By: Audrey

Audrey — Sun, 12 Feb 2023 09:28:57 +0000

In reply to Alison Marie. Thank you, Alison. So glad you enjoyed it!

By: Alison Marie

Alison Marie — Sun, 12 Feb 2023 03:55:45 +0000

Mmm, just made this with some dried, not canned, olives, and it is delicious!

By: Audrey

Audrey — Tue, 20 Sep 2022 08:59:06 +0000

In reply to Jill Battle. Thanks so much, and I hope you get a chance to try a few!

By: Jill Battle

Jill Battle — Tue, 20 Sep 2022 03:18:44 +0000

These recipes look amazing. Thank you for sharing.

By: Wendy

Wendy — Mon, 22 Aug 2022 14:37:00 +0000

Please subscribe me to newsletter and new texts. Love your recipes! Thank you

By: Audrey

Audrey — Wed, 20 Jul 2022 05:53:01 +0000

In reply to McKenzie Magee. Thank you!

By: McKenzie Magee

McKenzie Magee — Wed, 13 Jul 2022 12:58:59 +0000

I made this with chopped chives instead of parsley. Regardless, this recipe is wonderful and popular! Thank you!

By: Audrey

Audrey — Sat, 11 Apr 2020 13:57:38 +0000

In reply to Susan Schremp. Hi Susan! 350g of small Nicoise olives are about 1 3/4 cup (about 2 cups if using larger Kalamata olives). Happy cooking!