Olive tapenade and Tomato pesto

When I was younger my family and I used to go to Greece once a year. Every fourth year we stayed at a hotel on Kefalonia that was owned by a very lovely Greek and Swiss couple. Their menu was great and I had many favorites. They had a phenomenal melitzanosalata (an eggplant dip), great tzatziki and something similar to calzone, that was just mouthwatering. If I remember right, they had one with olives and one with tomatoes and they are the reason why this recipes are coming your way!

It has been several years since I last was there, so it might be that my recipes are far from the truth but nevertheless delicious!

The tapenade and pesto are perfect as dips (especially with sesame crackers), on top of pasta, as a gift or inside of calzones. Just use a regular pizza dough recipe, roll it out to small circles, add the tapenade or pesto and lots of mozzarella on one half, fold it and bake it like a regular pizza.

So if you’re still searching appetizers for New Years Eve – I’ve got you covered! Super simple to make and super delicious. You might even eat it up before your guests arrive..


Tomato pesto


(for 4 dl)

200 g dried tomatoes

60 g parmesan

50 g pine nuts

1dl olive oil + 2-3 tbsp

1.5 tsp salt

1 tsp chili flakes

1 tsp oregano

1 small garlic



(Preparation time 5-10 minutes)

Put all the ingredients in a blender and mix until smooth. Maybe add 2-3 tbsp of olive oil if not fluid enough. If you don’t eat it right away store it in a jam jar. Therefore rinse it out with hot water, dry it and pour in the pesto. Close it tightly and store it in the fridge. It’s storable up to three weeks.

Olive tapenade


(for 3 dl)

120 g black olives

60 g parmesan

50 g pine nuts

1 dl olive oil

1 tsp thyme

1 tsp salt

2 tsp lemon zest

1 small garlic



(Preparation time 5-10 minutes)

Follow the instructions above.


3 thoughts on “Olive tapenade and Tomato pesto

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