Black Olive Tapenade

Olive tapenade, referred to as pasta elias in Greek, is quite popular in Greece in the past few years.  You can find a large selection of olive tapenades from Greek olive oil companies made from Greek olives. Basically a mixture of crushed olives, garlic, capers, and herbs, this condiment is a healthy and tasty alternative to mayonnaise and other sandwich spreads. It is a source of the good monounsaturated fats and low carb, for those watching their carbohydrate intake.

I particulaly like tapenade made with kalamata olives, it is so much more flavorful, I can just eat off the spoon! As an appetizer I like to use olive tapenade as an alternative to dip accompanied by some pencil thin bread sticks, carrot sticks and cherry tomatoes. You can spread it on small toasts or rusks, pita bread and spread some on chgicken too. And it is great in pasta. I also use it in sandwiches instead of mayo. I make what I call a “Greek salad sandwich”.

Olive Tapenade Greek Salad Sandwich

Spread some black olive tapenade on whole wheat bread; add sliced tomatoes, crumbled feta, thinly sliced onions and cucumber.  Sprinkle the bread with oregano. This sandwich is really filling, you can fit one serving of vegetables in there, get about 4 grams of fiber and a small dose of antioxidants as well.

This recipe may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases, which means that I’ll earn a small commission if you purchase through these links (at no cost to you).

Black Olive Tapenade

Prep Time: 5 minutes

Total Time: 5 minutes

Savory tapenade made with black kalamata olives

Course: Appetizer, dip

Cuisine: Greek, Mediterranean

Calories: 40kcal

Author: Elena Paravantes RDN

Print Recipe Pin Recipe

Ingredients

• 7 ounces olives rinsed and pit removed
• 1 garlic clove
• Capers
• Pepper
• Herbs such as thyme or rosemary or oregano

Instructions

• Grind the olives into a paste in a food processor.
• Add the crushed garlic clove continue mixing.
• Add the herbs and continue mixing until the paste is smooth.
• Add a pinch of black pepper
• Serve topped with a few capers on top

Notes

*You can also add some sun-dried tomatoes.

*You don’t need to add olive oil, but if you make a large amount, add some olive oil on top of the jar to preserve it.

*Adding olive oil will increase the calorie count.

*When using olives Kalamon (Kalamata), you won’t need to add too much additional salt, if any.

DID YOU MAKE THIS RECIPE? Leave a comment or share on instagram and mention @greekdiet

Photos by Elena Paravantes © All Rights Reserved