Homemade Black Olives Spread

This sauce draws upon the concept of ‘pesto‘: a raw vegetable (or fruit), some garlic and a few tablespoons of olive oil, all blended in a scrumptious mixture.

The important twist is that to prepare this spread you can use a food processor instead of a mortar – and voilà! An excellent sauce for sandwiches, bruschette and pasta is ready.

Serves: 2 | Preparation time: 5 minutes

  • Pitted black olives: 100 g
  • Garlic: 1 clove
  • Thyme, fresh: about 1 sprig
  • (optional) Chili pepper: 1
  • Extra virgin olive oil (EVOO): 3 tbsp
  • A pinch of salt


Peel the garlic clove, then put it in a blender along with the olives, the thyme, the chili pepper, the oil and a pinch of salt.

Blend until the resulting misture is homogeneous.

You can store your homemade black olives spread in a glass jar; cover the surface of the spread with a relatively thick layer of olive oil and then close the jar hermetically.

Tip: If stored in the fridge, this spread keeps for about a month

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