"Taste of vacation – straight to your table"

Olives are a cultural treasure in many Mediterranean and Eastern countries. Olive paste or tapenade is a staple in Greece, Spain, Italy, and France, and similar versions can be found in countries like Syria and Morocco. Most recipes are quite salty because the olives are preserved in brine during preparation, which extends their shelf life and preserves their intense flavor. This saltiness makes them perfect for fresh bread or grilled vegetables. They also make a delicious sauce for pasta or fresh salads. The black olive, in particular, is known for its intense, aromatic flavor and is used in a wide variety of dishes.

In my version of this olive cream, I’ve focused on simplicity – with just three ingredients, you can create a true paste wonder. The combination of bold, pitted black olives, a hint of garlic, and the finest olive oil gives this paste its unmistakable flavor.

PERSONAL RECOMMENDATION

I find the olive cream especially delicious when served with a piece of fresh ciabatta or baguette, vegan crème fraîche, and juicy, ripe tomatoes. But it also truly shines when paired with grilled vegetables, on a pizza, or as a topping for pasta. Its versatility allows it to be continuously rediscovered and enjoyed in different ways.