Olive Paste Recipe

Olive Paste Recipe

Olive Paste Recipe

This Ancient Roman dish makes the perfect appetizer. You can use this Olive Paste recipe as a condiment, with pasta or as a spread.


  • 2 cups pitted, cured olives (Taggiasca or Kalamata)
  • 1 sprig of fresh rosemary
  • Pinch of fresh thyme
  • 1 teaspoon anchovy paste
  • 3 tablespoons extra virgin olive oil

How to prepare:

  1. Make sure all olives are pitted
  2. In a blender, mix the rosemary and thyme (you may substitute a mortar and pestle in this step)
  3. Add the olives (or olive pieces)
  4. Blend thoroughly until the mixture forms an olive paste
  5. Remove from the blender and place mixture into a bowl
  6. Stir in the anchovy paste
  7. Add the extra virgin olive oil a teaspoon at a time, keeping the olive paste more on the “dry” side

How to serve:

  • Serve with small toasted dry crostini, or
  • Add a small amount of cream when serving with pasta, or
  • Add to dough when making focaccia

2 Responses to Olive Paste Recipe

  1. Donna Regina June 9, 2011 at 7:38 am #

    I’ve used both a blender and a food processor to get the olive mixture to the proper consistency. I can’t seem to do it. The mixture just spreads out across the bowl and goes up the sides, leaving me with small pieces of olives, rather than a paste. Do you have any suggestions?

    • Carol June 13, 2011 at 5:10 pm #

      I use a blender or a mortar and pestle, at times. Try adding one tablespoon of olive oil before removing from the blender. Let me know, if this helps.

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