Greek Recipes

Greek and Cypriot recipes

Pasta Elias: Olive Paste Spread with Garlic (Tapenade)

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS

This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine.

Black Olive and Garlic Paste (Tapenade)

Black Olive and Garlic Paste (Tapenade)

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3 cups of pitted black (Kalamata) or green olives
  • 3 teaspoons extra virgin olive oil
  • 3 teaspoons of Balsamic vinegar or very good wine vinegar
  • 1-2 cloves of garlic, grated


Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.

Serve as a meze with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping.

Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.

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