Greek Olive Paste: A Mediterranean Spread

Why You’ll Love This Recipe

Greek Olive Paste is the perfect blend of bold, briny olives, aromatic garlic, and fresh herbs. It’s quick to prepare, requires only a few ingredients, and can be used in various ways—from a spread for bread and crackers to a dip for vegetables, or even a topping for grilled meats and sandwiches. This spread is naturally vegan, gluten-free, and packed with Mediterranean flavors. It’s a great way to bring a taste of Greece to your table in minutes.

Ingredients

• 1 cup Kalamata olives (or green olives, if preferred)
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
• 1 tablespoon capers (optional, for extra brininess)
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Pit the olives if necessary. You can either use whole olives or pre-pitted olives for convenience.
2. In a food processor or blender, combine the olives, olive oil, minced garlic, lemon juice, and oregano. Add the capers if using.
3. Pulse the mixture until it reaches a smooth, spreadable consistency. If the paste is too thick, you can add a bit more olive oil to adjust the texture.
4. Taste the olive paste and adjust seasoning with salt and pepper, if desired.
5. Transfer the paste to a small bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Servings and Timing

• Servings: 6-8
• Preparation time: 5 minutes
• Refrigeration time: 30 minutes
• Total time: 35 minutes

Variations

• Add nuts: For a different texture and flavor, add a handful of toasted almonds or walnuts to the mixture. This will give the paste a richer, slightly nutty taste.
• Spicy version: Add a pinch of red pepper flakes or a small chopped chili pepper to give the paste a spicy kick.
• Herb variations: You can experiment with other Mediterranean herbs like basil, thyme, or rosemary to alter the flavor.
• Cheese version: For a creamy twist, add a small amount of feta cheese or cream cheese to the olive paste for a tangy flavor.

Storage/Reheating

• Storage: Store the olive paste in an airtight container in the refrigerator for up to a week. The flavors will deepen as it sits, so it’s even better the next day.
• Reheating: The paste is best served cold or at room temperature, so there’s no need to reheat. Just take it out of the fridge 15 minutes before serving.

FAQs

Can I use green olives instead of Kalamata olives?

Yes, you can use green olives if you prefer a milder flavor. Kalamata olives are more common for this paste because of their robust and slightly tangy flavor, but green olives will work just as well.

Can I make Greek Olive Paste without garlic?

Yes, you can omit the garlic if you want a simpler paste. The olives and olive oil already provide plenty of flavor, but garlic adds a nice aromatic quality.

How do I make the paste smoother?

If you prefer a smoother paste, simply blend the ingredients longer in the food processor, or add more olive oil to achieve the desired consistency.

Can I add more lemon juice to the paste?

You can certainly adjust the amount of lemon juice according to your taste. If you like a more tangy paste, add a bit more lemon juice.

How can I use Greek Olive Paste?

Greek Olive Paste is incredibly versatile. You can spread it on pita bread, crackers, or toasted baguette slices. It also works well as a topping for grilled meats, in sandwiches, or mixed into pasta. Additionally, it can be served as part of a meze platter alongside hummus, tzatziki, and other Mediterranean appetizers.

Can I freeze Greek Olive Paste?

While olive paste is best enjoyed fresh, it can be stored in the freezer for up to 1-2 months. Just make sure to store it in an airtight container or freezer bag. When ready to use, thaw in the fridge overnight.

How can I make this paste without a food processor?

If you don’t have a food processor, you can finely chop the olives, garlic, and capers by hand, then mix them with the olive oil, lemon juice, and herbs. It may take a bit longer, but the result will still be delicious.

Can I make a larger batch?

Yes, you can easily double or triple the ingredients to make a larger batch. Just keep in mind that the paste may need a bit more olive oil to reach the desired consistency when scaling up.

What kind of olives should I use for this recipe?

Kalamata olives are the most commonly used for Greek Olive Paste, but any type of briny olive works well. Green olives offer a milder flavor, while black or purple olives are more intense.

Can I use jarred olives?

Yes, jarred olives are perfectly fine for this recipe. Just make sure to drain them well and pit them if necessary before making the paste.

Conclusion

Greek Olive Paste is a vibrant, flavorful spread that brings the taste of the Mediterranean to your table in just minutes. It’s incredibly versatile and easy to make, requiring only a few simple ingredients. Whether you serve it as an appetizer, a topping for grilled meats, or as part of a meze platter, this olive paste will add a burst of bold, briny flavor to any dish. Quick to prepare and perfect for sharing, Greek Olive Paste is a must-try recipe for anyone who loves Mediterranean cuisine.

Greek Olive Paste: A Mediterranean Spread

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Greek Olive Paste (*Elies Salata*) is a savory spread made from briny olives, garlic, olive oil, lemon juice, and herbs. This Mediterranean delight is perfect as a dip for bread, crackers, or vegetables and can also be used as a topping for grilled meats or sandwiches.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: undefined
• Total Time: 35 minutes
• Yield: 6-8 servings
• Category: Appetizer, Spread
• Method: Blended
• Cuisine: Greek

Ingredients

1. 1 cup Kalamata olives (or green olives, if preferred)
2. 2 tablespoons extra virgin olive oil
3. 1 clove garlic, minced
4. 1 tablespoon fresh lemon juice
5. 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
6. 1 tablespoon capers (optional, for extra brininess)
7. Salt and pepper to taste

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Instructions

Pit the olives if necessary. You can use whole olives or pre-pitted olives for convenience.

1. In a food processor or blender, combine the olives, olive oil, minced garlic, lemon juice, and oregano. Add the capers if using.
2. Pulse until the mixture reaches a smooth, spreadable consistency. Add more olive oil if needed to adjust the texture.
3. Taste the olive paste and adjust seasoning with salt and pepper as desired.
4. Transfer to a small bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

Notes

• Greek Olive Paste can be made ahead of time and stored in the refrigerator for up to a week. It improves in flavor the longer it sits.
• For a richer texture and flavor, add nuts like toasted almonds or walnuts to the paste.
• If you prefer a spicier paste, add red pepper flakes or a small chopped chili pepper to the mix.
• This paste is best served cold or at room temperature, so take it out of the fridge 15 minutes before serving.
• If you don’t have a food processor, you can finely chop the ingredients by hand and mix them together.
• The paste is versatile and can be served with pita bread, crackers, vegetables, grilled meats, or used as a topping for sandwiches and pasta.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 70
• Sugar: 1g
• Sodium: 250mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg