Olive Paste Recipe

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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 1 cup (8 servings)

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.

What You'll Need

  • 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)

How 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.

Nutritional Guidelines (per serving)
Calories 76
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 0 mg
Sodium 199 mg
Carbohydrates 4 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)