This traditional olive spread has a strong and salty flavour. Use it on baguette or crackers as an hors d’oeuvre or as a topper for freshly grilled steak.

Yield: Makes 3/4 cup.



  • 2/3 cup kalamata olives, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 2 tbsp chopped fresh parsley
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp oregano, crumbled
  • 1/4 tsp freshly ground pepper


  1. Combine all ingredients in a bowl.
  2. Cover and refrigerate for at least 1 hour or up to 24 hours.
  3. Serve as an accompaniment to beef, chicken or fish.
Nutritional analysis per 2 tbsp:

83 calories, 7.1 g fat, 0.3 g protein, 2.2 g carbohydrate, 0.8 g fibre, 289 mg sodium