Olive Pesto

Scented with lemon and garlic, Olive Pesto comes together in just 5 minutes with minimal chopping, making it a perfect quick condiment or spread!
Fair warning: If you are an olive fan (like I am!) you are going to want to slather this delicious lemon and garlic scented Olive Pesto on everything!
I love all kinds of olives. Green, purple, black, pitted, unpitted, stuffed, whole, sliced, smashed. I am an equal opportunity olive consumer. And yet, as an adult, I’ve come to learn that not everyone shares my love for olives (what?!).
If you are one of the self-professed olive haters of the world, I would still encourage you to give this Olive Pesto a try. It’s inspired by my most favorite lemon-garlic marinated olives from the local grocery store olive bar. It’s got a fresh Mediterranean flavor profile and is the perfect spread for sandwiches, crackers, and flatbreads and also makes an awesome base for a pasta sauce.

Is Olive Pesto the same as Olive Tapenade?
The term “pesto” comes from the Italian verb “pestare,” meaning “to crush” or “to pound.” While many people associate pesto with “pesto alla genovese,” the classic basil version, it actually refers to a broader technique for creating sauces or spreads using various ingredients. Olive pesto specifically features crushed olives as its base.
On the other hand, olive tapenade is a savory spread that originates from the Provence region of France. While it shares similarities with olive pesto, one key difference is that tapenade typically includes anchovies, adding a distinct flavor.
In essence, olive pesto and olive tapenade are quite similar and can often be used interchangeably in recipes, making both delicious options.
Is Olive Pesto Chunky or Smooth?
It’s both! I think chunky vs. smooth is really a matter of preference and application. My recipe includes instructions for how to make both versions. That said, I typically use the chunky version as a condiment on sandwiches because I think it adds better texture.

Recipe Ingredients
Olive Pesto has just a few ingredients but maximum flavor. Here is what you will need:
- Olives: The star of the show! This pesto uses green and Kalamata olives, both of which add a salty, briny flavor.
- Garlic: Fresh garlic is slightly spicy, with a hint of sweetness and adds a bold flavor and texture to the pesto.
- Lemon Zest: The zest helps brighten the dish and the citrus flavor perfectly complements the richness of the olives.
- Thyme and Oregano: Both classic Mediterranean herbs, thyme and oregano add a warm herbaceous and slightly peppery taste to the pesto.
- Olive Oil: Extra virgin olive oil ties everything together, creating a smooth texture for spreading, dipping or saucing.



How To Make Olive Pesto
This recipe comes together in just 5 minutes with minimal chopping and stirring. At a high level here is how you do it:
- Chop olives.
- Mince garlic.
- Zest lemon.
- Add all ingredients to a bowl.
- Stir to combine.
- EAT!

Recipe FAQs
This is really dependent on what it’s stuffed with and how well the flavors will go with lemon and garlic. Olives with garlic cloves or pimentos will probably taste better than olives stuffed with blue cheese for example.
In an airtight container, Olive Pesto can be stored in the refrigerator for up to six days.
Yes, you can, though keep in mind that raw garlic mellows out a bit after a few days. So the longer this pesto sits the less garlic bite you will taste. However, if you leave it out completely, this Olive Pesto still has lots of flavor coming from the other ingredients.
How To Serve Olive Pesto
This Olive Pesto is great on sandwiches like my Halloumi Ciabatta. It’s also wonderful as a dip with crackers or flatbread or used as a sauce for pasta.

Olive Pesto
Scented with lemon and garlic, Olive Pesto comes together in just 5 minutes with minimal chopping, making it a perfect quick condiment or spread!”
- Total Time: 5 minutes
- Yield: 1 cup 1x
Ingredients
- ½ cup green olives, pitted
- ½ cup Kalamata olives, pitted
- 1 large garlic clove, minced
- 1 teaspoon lemon zest
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoon olive oil, plus more as needed for creating a smoother pesto
Instructions
CHUNKY VERSION
- Chop the Olives: Roughly chop the olives and place them into a small bowl.
- Add Remaining Ingredients: Add the remaining ingredients to the bowl with the olives and give it a good stir. Allow the pesto to sit for approximately 30 minutes before serving or using in a recipe to give the flavors a chance to come together.
SMOOTH VERSION
- Mince Ingredients: Add all ingredients except the olive oil to a food processor. Pulse the ingredients together several times until minced. Use a spatula to scrape down the sides of the food processor bowl.
- Add Olive Oil: While the food processor is running, add in the 2 tablespoons of olive oil. Stop the food processor and scrape down the sides ensuring all ingredients are incorporated. If you would like a thinner or smoother consistency for your pesto, repeat this step of adding olive oil (approximately 1 tablespoon at a time) until the desired consistency is reached.
Notes
Olive pesto can be stored in an airtight container in the refrigerator for up to six days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Pesto
- Method: Handmade
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 201
- Sugar: 0.1 g
- Sodium: 494.3 mg
- Fat: 21.2 g
- Carbohydrates: 5.2 g
- Protein: 0.7 g
- Cholesterol: 0 mg