Olive Paste

Ready in 45 minutes

I love this on bread or crackers. Great alternative to butter. Plus, it keeps well in the fridge.

Top-ranked recipe named "Olive Paste"


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3/4 cup ripe black olives; (the domestic kind from California)
3/4 cup imported olives, pitted; (e.g., green or black Mediterranean olives, oil-cured olives)
2 Tablespoons capers, rinsed & dried
1-2 cloves garlic, peeled
1 Tablesppon olive oil
1/2 teaspoon dried thyme; (or 1 teaspoon fresh thyme, chopped)
freshly ground pepper; to taste
2 teaspoons balsamic Vinegar, red wine vinegar, or lemon juice; (or to taste)

Original recipe makes Servings



Put all ingredients into a food processor and process into a coarse paste. Adjust seasonings to taste.


I use a mix of olives in this recipe, so it never turns out the same twice. You may need to adjust the amount of vinegar or lemon juice you use depending on what kind of olives you use.


Added on Award Medal
Calories Per Serving: 2 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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