In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS
This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine.
Prep Time: 15 minutes
Ingredients:
- 3 cups of pitted black (Kalamata) or green olives
- 3 teaspoons extra virgin olive oil
- 3 teaspoons of Balsamic vinegar or very good wine vinegar
- 1-2 cloves of garlic, grated
Preparation:
Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
Serve as a meze with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping.
Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.