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Nutritional Guidelines (per serving) | |
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130 | Calories |
9g | Fat |
12g | Carbs |
2g | Protein |
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Nutrition Facts | |
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Servings: 2 to 3 cups (6 servings) | |
Amount per serving | |
Calories | 130 |
% Daily Value* | |
Total Fat 9g | 12% |
Saturated Fat 1g | 6% |
Cholesterol 0mg | 0% |
Sodium 492mg | 21% |
Total Carbohydrate 12g | 4% |
Dietary Fiber 3g | 9% |
Protein 2g | |
Calcium 100mg | 8% |
*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.)
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.
Ingredients
- 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
-
Gather the ingredients.
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Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
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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.