In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS
This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine.
Combine all ingredients in the blender and blend for a few seconds until smooth. The paste will be slightly granular.
Serve as a meze with Ouzo or wine, accompanied by small rusks, crusty bread, breadsticks, and/or raw vegetables. Tapanade can also be used as a seasoning for fish, or a topping.
Note: Adjust amount of vinegar to taste. Classic olive paste has a sharp, tart taste.