Pasta Elias: Olive Paste Spread with Garlic (Tapenade)

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

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.


  • 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)

Steps 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.