Olive paste

Olive paste is an ingredient made from ground olives until a smooth and creamy texture is achieved, ideal for adding flavor and richness to a wide variety of recipes. It is commonly used as a base for sauces, dips, spreads, or to enhance the flavor of dishes such as pasta, salads, pizzas, and tapas.

This ingredient originates from Mediterranean regions, where olive cultivation is traditional and forms an essential part of the local cuisine. In these areas, olive paste is typically produced with black or green olives, often combined with olive oil, garlic, aromatic herbs, and other spices to intensify its flavor.

Properties: Olive paste is rich in healthy monounsaturated fats from olive oil, which contribute to cardiovascular health. Furthermore, it contains natural antioxidants, vitamin E, and polyphenols, which help combat cellular aging and possess anti-inflammatory properties. Its caloric content is moderate, so it is recommended to consume it in moderation as part of a balanced diet.

Regarding terminology, in different Spanish-speaking countries, olive paste may also be known as tapenade (especially when it includes capers and anchovies), olive cream, olive spread, or simply olive puree. These synonyms may vary depending on the region and the specific ingredients added.