- Prep: 5 min
- Ready In: 5 min
“This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread.” - by Katie Floyd
Original recipe yields 1 3/4 cups
- 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.
Amount Per Serving (14 total)
- 127 cal
- 12.8 g
- 2.8 g
- < 1%
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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 dri..." See moreed 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 ..." See morestayed the same, but the taste was mellowed quite a bit. I will make this again...but will add the beans!"
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