Pasta Elias: Olive Paste Spread with Garlic (Tapenade)

High Angle View Of Tapenade In Jar
Michael Möller / EyeEm / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2-3 cups (6 servings)
Ratings (16)

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

  1. Gather the ingredients.
  2. Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
  3. 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)
130 Calories
9g Fat
12g Carbs
2g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)