18 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Katie Floyd
Recipe by  Katie Floyd

“This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread.”

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Adjust Servings

Original recipe yields 1 3/4 cups



  1. Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.

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Reviews (18)

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I always have an empty dish to bring home from dinner party when I bring this along. I like to throw in abit of oregano (dry/fresh - whatever you have on hand) along with a handful of diced up sun dried tomatoes (I use ones that aren't in the oil). I have used a combination of olives as well - and it turned out great. Make sure that you rinse your olives first tho' - it cuts down abit on the saltiness of the brine that they are stored in.



I admit I'm not a big olive fan, but my husband is, and even he thought it was just too olive-y. I made it per the recipe, then after tasting added a can of black beans and blended well. The colour stayed the same, but the taste was mellowed quite a bit. I will make this again...but will add the beans!



You can also add other varieties of olives to this recipe with success.

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Amount Per Serving (14 total)

  • Calories
  • 127 cal
  • 6%
  • Fat
  • 12.8 g
  • 20%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 472 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Kalamata Olive Tapenade


next recipe:

Kicked Up Olives