Olives from Greece Tapenade with Costa d’Amalfi Lemon PGI Juice


  • 100 g of Olives from Greece
  • 2 cherry tomatoes
  • Olive oil to taste
  • The juice of half Costa d’Amalfi Lemon
  • A couple of basil leaves
  • Salt to taste
  • Pepper to taste


In a food processor, combine Olives from Greece, tomatoes, lemon juice, and basil leaves. Pulse 2 to 3 times until coarsely chopped.

Drizzle in olive oil and pulse a few more times until a chunky paste forms, scraping down the sides as needed. Season to taste with salt and pepper.

Serve it at room temperature spread on some slices of grilled bread.

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