1
Prepare the ingredients
5 minPit the olives, drain the capers, and peel the garlic.
Meze
A salty-sour Mediterranean meze made by processing pitted black olives with capers, garlic and lemon in a food processor. Served with bread or crackers, olive paste is a practical starter that comes together quickly.
Step by Step
How to make it?
2
Blend in a food processor
5 minPut the olives, capers, garlic, lemon juice and lemon zest into a food processor and pulse to a coarse, not fully smooth, minced consistency.
3
Loosen with olive oil
5 minAdd the olive oil little by little and continue pulsing in short bursts; the tapenade should keep its texture without being over-processed.
4
Serve
3 minTake the olive paste in a serving bowl and sprinkle fresh thyme on top; serve alongside bread or crackers.
Reminder
Important: Don't over-process the olives — leaving them at a coarse-chopped consistency preserves the texture of the paste. Caution: Capers and olives are high-salt foods, so taste before adding extra salt. The olive paste can be kept in a sealed container in the refrigerator for about 1 week.
Editor's Note Editörün Notu
If you mix green and black olives in equal parts, you can give the paste an extra layer both in color and taste.
Admin DadaGastro · verified in test kitchen
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