This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread.

Gallery

Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
14
Yield:
1 3/4 cups
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.

    Advertisement

Nutrition Facts

127 calories; protein 0.5g 1% DV; carbohydrates 2.8g 1% DV; fat 12.8g 20% DV; cholesterolmg; sodium 471.7mg 19% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2005
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. Read More
(19)

Most helpful critical review

Rating: 3 stars
03/19/2007
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). Read More
(10)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/18/2005
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. Read More
(19)
Rating: 2 stars
09/05/2006
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! Read More
(10)
Rating: 3 stars
03/19/2007
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). Read More
(10)
Advertisement
Rating: 5 stars
10/23/2003
You can also add other varieties of olives to this recipe with success. Read More
(8)
Rating: 5 stars
01/23/2008
This recipe is so simple to make and takes no time at all. Each time I make this recipe its gone in no time at all and everyone wants the recipe. Only change I made was I use 1 clove of garlic. Read More
(4)
Rating: 5 stars
12/31/2004
i discovered this recipe several years ago when i was in college. i have used it ever since and always get compliments and requests for the recipe. it is one of the easiest appetizers to make and the sharp taste will please any olive lover. note: make sure you drain the olives well so the paste is not to runny. Read More
(3)
Advertisement
Rating: 4 stars
01/06/2008
You could even use canned black olives for this but fresh is preferred. Followed this recipe to a T and served it with pita triangles and tortilla chips. It is a little oily but there was nothing left in the bowl afterwards. Thanks for sharing. Read More
(2)
Rating: 5 stars
07/15/2003
This was excellent! I made it as an appetizer at a party I had and got nothing but great reviews! Read More
(2)
Rating: 5 stars
01/09/2004
This was great! We served this on wedges of pita bread. It made a wonderful appetizer - even better than a store-bought olive spread! Read More
(2)