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Halkidiki Olive Tapenade
A rustic spread of Halkidiki green olives, capers, and herbs - local flavors on bread.
Halkidiki is famous for its distinctive large green olives - plump, meaty, and less bitter than many varieties. These olives, grown in the groves surrounding Sarti, are the star of this simple but flavorful tapenade that we serve as part of our meze spread.
Our tapenade combines pitted Halkidiki olives with capers, anchovies, garlic, and fresh herbs, all pounded or processed with good olive oil into a chunky paste. Unlike the black olive tapenades common elsewhere, this green version is brighter, more herbal, and distinctly regional.
Spread on grilled bread, used as a sauce for grilled fish, or served as a dip alongside feta cheese, this tapenade captures the essence of Halkidiki. Every jar of olives we use comes from within sight of our restaurant - you can taste the terroir of our beautiful peninsula.
Our tapenade combines pitted Halkidiki olives with capers, anchovies, garlic, and fresh herbs, all pounded or processed with good olive oil into a chunky paste. Unlike the black olive tapenades common elsewhere, this green version is brighter, more herbal, and distinctly regional.
Spread on grilled bread, used as a sauce for grilled fish, or served as a dip alongside feta cheese, this tapenade captures the essence of Halkidiki. Every jar of olives we use comes from within sight of our restaurant - you can taste the terroir of our beautiful peninsula.
Prep: 15 mins
Cook: 0 mins
Serves: Makes about 1.5 cups
Easy
Ingredients
300g Halkidiki green olives, pitted
2 tbsp capers, rinsed
4 anchovy fillets
2 cloves garlic
2 tbsp fresh parsley
1 tbsp fresh oregano (or 1 tsp dried)
1/4 cup extra virgin olive oil
1 tbsp lemon juice
Freshly ground black pepper
Grilled bread for serving
2 tbsp capers, rinsed
4 anchovy fillets
2 cloves garlic
2 tbsp fresh parsley
1 tbsp fresh oregano (or 1 tsp dried)
1/4 cup extra virgin olive oil
1 tbsp lemon juice
Freshly ground black pepper
Grilled bread for serving
Instructions
1. Pit olives if not already done. Pat dry with paper towels.
2. Place olives, capers, anchovies, and garlic in a food processor.
3. Pulse until coarsely chopped - don't over-process, keep some texture.
4. Add herbs and pulse a few more times to combine.
5. With motor running, drizzle in olive oil until desired consistency - chunky but spreadable.
6. Add lemon juice and black pepper. Pulse once more.
7. Taste and adjust seasoning - likely won't need salt due to olives and capers.
8. Serve on grilled bread, drizzled with extra olive oil. Store refrigerated up to 2 weeks.
2. Place olives, capers, anchovies, and garlic in a food processor.
3. Pulse until coarsely chopped - don't over-process, keep some texture.
4. Add herbs and pulse a few more times to combine.
5. With motor running, drizzle in olive oil until desired consistency - chunky but spreadable.
6. Add lemon juice and black pepper. Pulse once more.
7. Taste and adjust seasoning - likely won't need salt due to olives and capers.
8. Serve on grilled bread, drizzled with extra olive oil. Store refrigerated up to 2 weeks.
