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Olive Paste Recipe

User Rating 4.5 Star Rating (2 Reviews)


Use this olive paste recipe as a condiment, a cracker spread, with pasta or in salad dressing for a burst of flavor.

Prep Time: 10 minutes

Total Time: 10 minutes


  • 1 cup kalamata or mixed green and black olives
  • 1 medium onion, chopped
  • 3 Tablespoons capers, rinsed
  • 1 Tablespoon chopped fresh oregano or 1-1/2 teaspoons dried
  • 3 Tablespoons olive oil
  • 2 Tablespoons red wine vinegar
  • Grated peel (no white attached) of 1 lemon
  • 1/2 teaspoon freshly ground black pepper, or to taste


Place the olives in a colander and rinse very well under cold running water. Remove the pits from the olives and discard.

In the bowl of a food processor, combine the pitted olives, onion, capers, oregano, olive oil, vinegar, and lemon peel. Process to a spreading consistency. Season to taste with the pepper and store in a small jar in the refrigerator.

Yield: 1 cup

Author's Note: This paste is a great way to perk up soups or stews. You can spread it on crackers or French bread, add it to pasta or deviled eggs, or mix it with a vinaigrette to create a unique salad dressing or marinade for steamed vegetables. Its uses are unlimited and it lasts for 6 months in the refrigerator.

Recipe Source: Everyday Meals From A Well-Stocked Pantry by Natalie Dupree (Potter)
Reprinted with permission.

User Reviews

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 4 out of 5
olive paste recipe, Member chechegarcia

I made it with cream cheese, added to a bread, Cooked chicken with chopped yellow pepper on the top, 1 minute heat and ready for breakfast. delicioussss... thanks!

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