Recipe for Pasta Elias – Traditional Greek Olive Spread
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Pasta Elias is a type of olive spread and is made from simple ingredients. It is found all over Greece and the exact recipe depends on the family and on the region in Greece. Although this recipe calls for a food processor, you can mash all the ingredients together in a mortar and pestle if you prefer.
Pasta Elias Recipe Ingredients:
- 2 cups pitted Greek olives, such as Kalamata olives
- 2 tablespoons finely chopped onions or shallots
- 2 cloves garlic, minced
- 1 tablespoon lemon juice or red wine vinegar
- 2 tablespoons finely chopped fresh herbs, such as parsley, dill, mint or oregano
- 2 tablespoons olive oil
Add the olives to a food processor and pulse until your desired consistency is achieved. Some prefer their pasta elias to be chunky, others prefer it to have the texture of a paste. Remember that you’ll be pulsing more ingredients into the olives, which will pulverize them more, so you don’t want to overdo it at this stage. Add the onions or shallots and garlic and pulse until combined. Add the lemon juice or red wine vinegar and the herbs and pulse until well combined. Slowly add in the olive oil and pulse until your desired consistency is achieved. Transfer to a dish and serve immediately, or cover and refrigerate up to 24 hours before serving.
This post was written by GreekBoston.com