15 mins

    This is a quick, garlicky Mediterranean olive spread. If you add capers, it will become French tapenade.

    32 people made this

    Serves: 14 

    • 675g (1 1/2 lb) whole, pitted Kalamata olives
    • 5 tablespoons olive oil
    • 2 cloves garlic

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Place olives and garlic in an electric blender. Add olive oil in a stream while puréeing; process until mixture becomes a thick, but not too smooth paste.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (26)


    I always have an empty dish to bring home from dinner party when I bring this along. I like to throw in abit of oregano (dry/fresh - whatever you have on hand) along with a handful of diced up sun dried tomatoes (I use ones that aren't in the oil). I have used a combination of olives as well - and it turned out great. Make sure that you rinse your olives first tho' - it cuts down abit on the saltiness of the brine that they are stored in.  -  18 Apr 2005  (Review from Allrecipes US | Canada)


    I added some roasted red pepper and artichoke hearts. I also added a bit more liquid due to the extra ingridents (red wine vinager). I took it to work at the cafè and we slathered it on everything (exspecially some tuna burgers).  -  19 Mar 2007  (Review from Allrecipes US | Canada)


    I admit I'm not a big olive fan, but my husband is, and even he thought it was just too olive-y. I made it per the recipe, then after tasting added a can of black beans and blended well. The colour stayed the same, but the taste was mellowed quite a bit. I will make this again...but will add the beans!  -  05 Sep 2006  (Review from Allrecipes US | Canada)