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Authentic Greek Olive paste in a small white round bowl. Two slices of toasted bread on the left hand side. One slice has a bit of olive spread on it.

Authentic Olive Paste with Oregano

Written by Published on Updated on March 27, 2026 in Dips, Mediterranean cuisine, Mezes

Hello, my friends,

Today I want to talk to you about something simple, bold, and deeply Greek: Authentic Greek Olive Paste. Have you ever tried Greek Olive Paste before? If you haven’t, then you’re absolutely in the right place. 🙂

For me, Olives are my go-to thing, and so Greek Olive Paste is one of those flavors that I just absolutely adore. It’s bold, briny, rich, and definitely Mediterranean.  It’s the kind of spread you never quite get enough of.  One dab of this delicious spread on tasted bread or pita bread is simply yummy. This homemade version is awesome and much better than the store‑bought versions. You’re in for a surprise with this Homemade Authentic Olive Paste with Oregano.

Growing up, there was always a small bowl of olive paste on the table. My mother would make it in minutes, using Kalamata olives, a touch of garlic, a few capers (no capers in my recipe), and a generous drizzle of olive oil. Sometimes she’d add fresh oregano from the garden, and that one little addition made the difference. It was rustic, simple, and absolutely delicious.

I always have olives in my fridge. Always. I prefer them cold and straight from the refrigerator, rather than sitting out on the kitchen counter. I know plenty of people who leave olives at room temperature, but for me, that chilled, briny bite is too good. Maybe it’s a personal quirk, maybe it’s a Greek thing, but cold olives just taste fresher and sharper. And those same cold olives make the best olive paste; that’s the beauty of this recipe. With just a handful of ingredients, you get a spread that’s richer, fresher, and far more flavorful than anything you’ll find in a jar. It’s smooth, savory, and perfect for mezze boards, sandwiches, or simply spread on warm bread.

So, if you are having family and friends over this Easter and you’ve decided on a mezze board, or are looking to make appetizers, try this Authentic Olive Paste with Oregano. You will love it!!

Have a wonderful morning/afternoon/evening, everyone!! 🙂

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Authentic Greek Olive paste in a small white round bowl. Two slices of toasted bread on the left hand side. One slice has a bit of olive spread on it.

Authentic Greek Olive Paste

foodzesty
This homemade Greek Olive Paste is bold, briny, and so much fresher than anything store‑bought. With just a few simple ingredients like Kalamata olives, olive oil, garlic, and oregano,— you get a rich, flavorful spread that comes together in minutes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Course Appetizer, sidedish
Cuisine Greek
Servings 6 servings

Equipment

  • 1 food processor or blender
  • 1 spatula
  • 1 serving bowl medium-sized

Ingredients
  

  • 1 cup Greek Kalamata Olives pitted
  • 3 tbsp olive oil
  • 1 ½ garlic cloves
  • 1 tbsp dry oregano

Instructions
 

  • Toss into the food processor the 1 cup Greek Kalamata Olives, 3 tbsp olive oil, 1 ½ garlic cloves, and 1 tbsp dry oregano.
  • Beat on high speed for 5 minutes.
  • Spread on your favorite toasted pita or bread.
Keyword Dips, Greek Olives, olives, spreads

KALI SAS OREXI!! 🙂

Tags

Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

2 Comments

    • foodzesty
      March 27, 2026 at 5:39 pm  ·  Reply

      Dorothy, I just absolutely love your comments. Thank you so very much for the support!! Huge hugs

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