Recipe Kalamata Black Olive Tapenade Spread


31 May 2017
Local time
12:41 PM

If you could only use 1 Word to describe Crete, it would have to be heaven on earth.

This simple appetiser is heaven on earth .. While travelling along the north coast, and spending a few days in Port Haina, many years ago, we met a Greek Couple from Port of Call Salonika, Greece´s 2nd city which is home to sophisticated stylish dining and terrific appetisers called Mezedes or Meze ..

2 years ago we had a reunión in Crete .. The four of us, explored the north coast, the east coast and even the cliffs overlooking the Libyan Sea.

Here is Tereza´s récipe which she had given me many many years ago on our 1st trip.

Greek Kalamata Black Olive Tapenade Spread
150 grams Kalamata black olives or similar with stones / pits ( the stones or pits shall be removed and the olives minced finely lengthwise ..
1 Tablespoon minced garlic ( one can add more garlic if you wish ) .. Rinse the olives lightly. And pat dry thoroughly.
1 Anchovy ( mashed with a pestle in a mortar )
1 tsp. Lemon Zest
1 Tablespoon fresh squeezed lemon Juice
2 Tablespoons of capers ( do not rinse )
3 Tablesp. Fresh Minced Parsely
A pinch of oregano
Salt is an option as you have the anchoy so be careful
A tiny fresh grind of black pepper
2 hefty soup spoons of Greek or Italian Evoo.

1) De pit the black olives and mince lengthwise.
2) Combine all the ingredients together in a Food Processor or Blender, or large mortar with pestle except the Evoo ..
3) Combine these ingredients until they have reached a Pesto thick texture ..
4) Now add very slowly 1/2 tablespoon Evoo at a time and combine ..
5) Let stand for 2 hours before serving ..
6 ) Serve with Toasted Whole Mill or Whole Wheat Pita Bread or Baguette for Canapés ..

This pairs perfectly with a Chilled Rosé ( preferably a Rosé from Crete ) .. The strong flavors here combined with a Rosé créate a lovely equilibrium of acid.

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