Green olive paste

Green olive paste

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  • 0:20 Prep
  • 0:10 Cook
  • Makes 440g (1 3/4 cups)
  • Capable cooks

This fragrant olive paste adds flavour to pasta, fish or meat. It even tastes delicious as a spread on a cracker.

Featured in
Olives, Sauces and condiments


  • 85g (1/2 cup) blanched almonds
  • 1/2 bunch fresh continental parsley
  • 260g (1 1/2 cups) green olives, pitted
  • 60ml (1/4 cup) fresh lemon juice
  • 2 tablespoons drained capers
  • 6 anchovy fillets, drained
  • 2 garlic cloves
  • 125ml (1/2 cup) extra virgin olive oil


  • Step 1
    Preheat oven to 180°C. Spread the almonds over a baking tray and toast in preheated oven for 10 minutes or until light golden. Transfer to a plate to cool slightly.
  • Step 2
    Wash and dry the parsley thoroughly. Pick the leaves from the stems and place the leaves in the bowl of a food processor. Add the almonds, olives, lemon juice, capers, anchovy fillets and garlic. Process, scraping down the side of the bowl occasionally, until well chopped.
  • Step 3
    With the motor running, add the oil in a thin, steady stream and process until well combined. The mixture will have a slightly coarse texture.


Keep in an airtight jar or container in the fridge for up to 4 days. Serving suggestions: serve tossed through hot pasta, as a dip served with crackers and crudites, spread over crusty Italian bread, with beef or lamb steaks, or with chargrilled tuna.

  • Author: Tracy Rutherford
  • Publication: Australian Good Taste



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