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Olive Paste Recipe-3559

Photo by: Joseph De Leo
Comments: 0


Yield: About ¾ cup


  • 1 cup olives, such as Niçoise, Kalamata, or green, pitted
  • ¼ cup capers, rinsed
  • 2 small garlic cloves
  • 2 teaspoons chopped thyme leaves or ½ teaspoon dried
  • 1 to 2 tablespoons extra virgin olive oil
  • Freshly milled pepper
  • Fresh lemon juice


In a food processor, make a smooth paste of the olives, capers, garlic, and thyme if using dried. Add the olive oil while the machine is running. Season with pepper and add lemon juice and thyme if using fresh.


Spread on croutons, pungent olive paste sets off all kinds of foods—fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard-cooked eggs. Olive paste keeps more or less indefinitely in the refrigerator.

© 1997 Deborah Madison

Note from Cookstr's Editors

Nutritional information is based on 12 servings, and using 1 tablespoon of extra virgin olive oil.


Nutritional Information

Nutrients per serving (% daily value)

28kcal (1%)
9mg (1%)
0mg (1%)
3mcg RAE (0%)
0mg (0%)
267mg (11%)
0g (2%)
3g (5%)
0mg (1%)

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