Pasta Elias: Olive Paste Spread with Garlic (Tapenade)

High Angle View Of Tapenade In Jar
Michael Möller / EyeEm / Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: 2-3 cups (6 servings)
Ratings (14)

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS

This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine.

What You'll Need

  • 3 cups of pitted Kalamata (or green olives)
  • 3 teaspoons olive oil (extra virgin)
  • 3 teaspoons of Balsamic vinegar (or very good wine vinegar)
  • 1 to 2 cloves of garlic (grated)

How to Make It

Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.

Serve as a meze with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping.

Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

Nutritional Guidelines (per serving)
Calories 130
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 7 g
Cholesterol 0 mg
Sodium 492 mg
Carbohydrates 12 g
Dietary Fiber 3 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)