5 min

    This is a quick, garlicky Mediterranean olive spread. Similar to the French tapenade, but without capers. Excellent served with good crusty bread.

    68 people made this

    Serves: 14 

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

    Prep:5min  ›  Ready in:5min 

    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.

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    Reviews in English (26)


    Wow really delicious and simple!!!!  -  09 Jan 2012


    wow really tasty  -  05 Nov 2015


    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)