Greek Olive Paste: Πάστα ελιάς

A quick and easy Greek olive dip and Mediterranean Olive Spread that’s ready in 5 Minutes!

Greek Olive paste (a.k.a . Πάστα ελιάς in Greek) spread on toasted bread is a simple appetizer that’s full of flavor. It’s so thick, chunky, and rich that I prefer to call it a dip. Follow my easy recipe, and you will have it on your table in just 5 minutes!

This is such an easy appetizer that takes no time to make. It’s packed with flavor and is vegan, gluten-free, and dairy-free, making it perfect for gatherings with all your friends. You can add it to a charcuterie board, use it as the main appetizer with vegetables and bread, use it to create other appetizers, or take it as a gift for a party host. It’s so versatile and keeps fresh in the fridge for a really long time. You’re going to love this one.

Why will everyone love this dip?

Bold, briny Kalamata olives

Bright pops of tangy capers,

Fresh citrusy lemon

Sweet, chewy sun-dried tomatoes

Smooth, velvety, herbed olive oil

Luxurious, slightly chunky textured

Rich, savory, deeply flavorful spread.

What are the ingredients for Greek olive paste?

Kalamata olives -These are my favorite to use in this recipe. Mostly because I have them on hand all the time, but also because I love their meaty, tangy flavor. Of course, you may use whichever olives you have in your pantry. Since there are so few ingredients in this recipe, I suggest that they’re all high quality—especially the olives. Just make sure they’re pitted before you place them in the food processor.

Garlic clove -grated or minced to season every bite with a garlicky flavor.

Capers –add bright, tangy, sour notes with a slight floral flavor.

Olive oil -adds the moisture that helps form the paste while adding rich, velvety flavor.

Fresh lemon juice -adds a ton of bright, citrusy, lemony freshness.

Lemon zest -always zest before juicing, and be sure just to get the bright yellow part because the white part is bitter.

Dried oregano -Rosemary or thyme would be great substitutes or additional herbs.

Black pepper -you won’t need salt since the olives are briny, but I add lots of freshly cracked pepper.

Sun-dried tomatoes -these really add another layer of flavor and mellows out the brininess of the olives. Here’s how to make them at home!

What can I garnish the paste with?

Capers -doesn’t change the flavor of the dish, but adds a decorative touch while letting you know what’s inside the dip.

Chopped parsley -adds more fresh herbiness and a touch of green for presentation.

Olive oil -gives the dip more moisture and a richer, fruitier flavor.

Diced tomatoes -I know it’s an olive dip, but tomatoes pair so well with the rich, briny, herby flavors of the dip. Plus, they add color and juiciness to each bite.

Should I use already pitted olives?

If that’s what you have, go for it, but I highly recommend buying olives with the pit and pitting them yourself since their flavor is so much better than the already-pitted variety. Plus, it’s much easier and quicker to pit them than you may think. All you have to do is grab your meat mallet and gently smash the olives on a cutting board with the flat side of the mallet. They’ll quickly crack open and release the pit. Here’s the mallet I use.

How do you prepare the olives?

Remove the pits from the olives either by squeezing them with your fingers until the seed pops out or by hitting them with a meat mallet. Discard the seeds

How do you make Greek olive paste?

Place all of the ingredients (except the garnish) in a food processor fitted with the blades and pulse until the mixture reaches your desired consistency. I like it to have a good texture, but you can blend this all the way to smooth. Taste and adjust the seasoning if needed.

 

What’s the best way to serve the dip?

The list is endless because you can amp up the flavor of literally everything with this spread. Here are just a few ways to use it:

• as a dip for bread or breadsticks
• as a spread for sandwiches
• add some to your favorite dips like hummus, 7-layer dips, etc.
• create bruschetta with it by spreading olive paste over toasted bread, then topping with capers and tomatoes
• serve it alongside a meal to kick up the flavor of your grilled chicken, fish, or roasted veggies
• add it to pasta for a flavorful side dish or lunch
• add it to appetizer boards and platters 

Do you have more easy and delicious dips?

Loaded Greek Bread Dipping Oil with Olives, Sun-Dried Tomatoes & Feta

Baked Feta With Roasted Red Peppers & Olives

Melitzanosalata: Greek Chunky Eggplant Dip

Bread Dipping Oil with Roasted Garlic

Creamy Whipped Feta Dip

Kashke Bademjan: Persian Eggplant Dip

Greek Tzatziki Sauce (Yogurt & Cucumber Dip)

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