Pasta Elias: Olive Paste Spread with Garlic (Tapenade)

Written by
Nancy Gaifyllia
A resident of Greece, Nancy Gaifyllia is a cook who writes about the country's regional specialties.
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Nancy Gaifyllia
Updated 09/11/19
High Angle View Of Tapenade In Jar
Michael Möller / EyeEm / Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: 2 to 3 cups (6 servings)
Nutritional Guidelines (per serving)
130 Calories
9g Fat
12g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
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

  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.

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