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
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Nutrition Facts
Servings: 1 cup (8 servings)
Amount per serving
Calories 76
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 199mg 9%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Protein 1g
Calcium 33mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.