Dips, Eleni's Recipes, Greek recipes, Lenten friendly, mezes, recipes, vegetarian
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Greek Olive Tapenade

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.

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Greek Olive Tapenade
Author: 
Recipe type: Dip
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 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
Instructions
  1. Drain the olives and finely chop into consistent small pieces.
  2. In a medium bowl, combine the olives, garlics, basil, and oregano. Mix well.**
  3. Stir in olive oil and red wine vinegar and serve.
Notes
**For an extra bite and color, use pimento stuffed olives.
**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.

 

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