Greek Olive Tapenade

By: Eleni Saltas

Chunky texture with robust flavor, mixed Greek olive spread is the perfect dip to keep on hand. The only con about this dish is that I never make enough of it. Spread on sandwiches or serve with your favorite cracker type, vegetable, or bread.

Prep Time:


Total Time:



3 cups

Good For:



  • 2 cups (16 ounces) pitted Kalamata olives
  • ¼ cup (2 ounces) pitted green olives*
  • 2 cloves garlic, minced
  • 6 basil leaves, lightly chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar

Step by Step Instructions

Step 1

Drain the olives and finely chop into consistent small pieces. In a medium bowl, combine the olives, garlics, basil, and oregano. Mix well. (You can also pulse all your ingredients in a food processor, but I have found chopping by hand works best and creates a better texture.) 

Step 2

Stir in olive oil and red wine vinegar and serve.


For an extra bite and color, use pimento stuffed olives.