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Greek olive tapenade recipe, Naxos, Santorini, a scooter and foooood.

a just-blend, Greek olive tapenade recipe

a just-blend, Greek olive tapenade recipe

Naxos Octopus

The Greek project has come to an end.

Autumn is knocking on my door asking for some consideration. Time to harvest, preserve, and turn on the oven. But first, let me tell you about the last two destinations of our summer vacation: Naxos and Santorini.

Naxos adventures:

  • The Old Market was the cutest walk we had.
  • Octopuses were everywhere, hanging to sun dry.
  • We had our first taste of Kitron (a Naxos local liquor made of citron fruit and leaves).
  • We had a bath in unimaginable clear waters at Aliko beach.


  • Sunset at Amoudi bay, nothing, just wowwwwww.
  • Great local eats at Melitini’s.
  • Oia, the postcard town.
  • Atlantis bookstore in Oia, a fascinating book experience. I can’t believe they are having David Sedaris there this weekend!
  • Wine, olives, classical music and a chaise longue under the stars, in front of the immense deep blue sea of Fira – Franco’s Bar.



Mythology story

Did you know Naxos was Zeus nursery? Yes sir, he was raised in the (named after him) Mt. Zeus, by some nymphs and a goat, just in case his father could swallow him. The way he was used to do with his children, to avoid potential usurpers of the throne. You know… Greek telenovelas…

Greek philosophy

Is it clear now that Epicurus is my favorite?

i never wished _epicurus

(Easy) Cooking time: the Greek olive tapenade recipe

I had olive tapenade lots of times during the summer, so I decided to make my own.

You mus have something in the fridge, for the aperitivo of back to work stressing days.

Greek olive tapenade by gourmet project

olive tapenade
recipe type: Appetizer
cuisine: Greek
serves: 1 jar
  • 1 cup of greek olives
  • 1 handful of basil leaves
  • 1 small handful of oregano leaves
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon of capers
how to
  1. Learned from Jamie Oliver: smash each olive with the bottom of a jar, then squeeze it with your hands, to remove the stone.
  2. Place all the ingredients in a food processor and pulse a few seconds. You want it coarsely chopped.
  3. Done.
  4. Refrigerate up to a week and enjoy over crostini, French baguettes or bruschetta.


enjoy your delicious Greek olive tapenade recipe


Oia Santorini

Aliko beach Naxos

Franco's Santorini

Foodtrotting Santorini by Gourmet Project

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The Gourmet Mag_Italian food magazine_Yellow Issue_Winter 2018






  1. Oh, I will miss your pictures from Greece! Loved Santorini, been lucky to have visited once but…I am dying to see Naxos 🙂 Such a simple, Greek everyday life photo with octopus hanging in the sun. Thanks for sharing the tapenade recipe. It is one of my fave topping for a bruschetta

  2. What wonderful pictures, Santorini looks beautiful and as far as I am concerned there is no finer form of transport than a moped, my workhorse is an old Piaggio 😀

  3. Those octopuses make me miss Sicily , boohoohoo. I love your photos , they make me feel so nostalgic but i love them ! Xo’s

  4. I will love to visit! So beautiful. Olives are one of my favorite things and I cant wait to try.

    • Glad to hear that Rachel, will try the same with the next destiation 🙂

  5. Olive tapenade is the best, but homemade is even better. We didn’t get to Santorini, but loved Mykonos. Beautiful photos.

  6. Love Olive Tapenade! Your pictures are gorgeous!

  7. I love tapenade. Looks like you had a wonderful trip!

  8. In love with your photography! O.o

  9. Fantastic photos, thanks for the beautiful inspiration!

  10. We’re fans of tapenade. Love the photos, especially the octopus hanging in the sun.

    • when you go you tell me and I’ll give you my best advise!

  11. Thank you for these beautiful pictures. I lived in Greece until I was 5 and have gone back twice, once in 2008 then in 2011. I miss it so! This pictures brought me back!

    • so glad Steph, then you understand what a great time I had!

  12. Oh I could eat olives by the hand-full, and I do quite often! Your tapenade looks stellar, especially with the addition of capers, which I could put on everything!!

  13. My husband loves olives (and Greece). He will thank you if I make this for him.

  14. Great photos it looks like a fabulous place.

  15. I love olive tapenade. It’s great on a toasted bagel with cream cheese 🙂

  16. I”m going to miss seeing pictures from your trip to Greece! Love the octopus hanging in the sun – what a sight. Thanks for sharing this Tapenade – I love simple recipes like this!

    • thanks Sarah, maybe you’ll like Naples pics, coming soon!

  17. Melitini’s! Yes! I was in Santorini this time last year, and I still dream about that restaurant. My husband and I had dinner there our first night on the island, and promptly went back again for lunch the next day. Such amazing food!

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