Learn how to make Olive Paste with Vasili's Mamma.

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1/2 kg marinated olives, pips removed
1/2 red capsicum
1/2 green capsicum
3 spring onions
4 garlic cloves
1/2cup olive oil
4 branches of parsley
4 stems of mint
4 sweet basil leaves

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place all the ingredients in a blender and blend until the mixture has a creamy consistency.

Spread olive paste on warm village bread and eat, eat and eat.