Olive Paste Recipe

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  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 1 cup (8 servings)
Nutritional Guidelines (per serving)
76 Calories
7g Fat
4g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Use this olive paste recipe as a condiment, a cracker spread, with pasta or in salad dressing for a burst of flavor. This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator.


  • 1 cup kalamata (or mixed green and black) olives
  • 1 medium onion (chopped)
  • 3 Tablespoons capers (rinsed)
  • 1 Tablespoon fresh oregano (chopped; or 1-1/2 teaspoons dried)
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • 1 tablespoon lemon zest
  • 1/2 teaspoon freshly ground black pepper (or to taste)

Steps to Make It

  1. Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard.

  2. In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency.

  3. Season to taste with the pepper and store in a small jar in the refrigerator.

Recipe Source: by Natalie Dupree (Potter). Reprinted with permission.