TYPIK Green Olive Paste reveals the delicate aromas of fruit slowly ripened in the sun. Skilfully crushed, the olives are delicately combined with the salted anchovies.
Caper, garlic, sunflower oil, a round of black pepper mill complete this traditional preparation elaborated in an artisanal way in our laboratory. No colorant or preservative. An ideal spread to brighten the aperitif or prepare delicious Mediterranean recipes. Test our gourmet tips and share yours on our social networks!

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TYPIK Green Olive Paste

The olives of our TYPIK Green Olive Paste come from the excellence terroir of olive: Tunisia. The low rainfall and rich soils of this region with its century-old trees allow to produce more than 140 local varieties and ecotypes: like the chemlali, a tasty olive with green almond and fresh grass aromas, particularly rich in antioxidants. The chétoui, this other colorful and typically dented variety, delivers a fruity taste, rich in phenolics, sovereign for vascular tissues.

Anchovies grown in Tunisian waters reveal the fineness and flavour of this Mediterranean species – the Engraulis Encrasicolus – rich in minerals, iron and vitamins. Our producer, of Sicilian origin, Pietro, works artisanally and as a family, from fishing to processing to sale.


• Our gourmet offers you an elegant aperitif with TYPIK Green Olive Paste: in small serving cups, arrange a layer of tapenade, carrot sticks, crunchy cucumbers, a scallop just pan-fried and a pretty basil leaf delicately placed to perfect the whole.
• You can also make delicious little bricks of fresh goat cheese and tapenade. Choose a fresh goat that you crumble on a plate. Salt, pepper, and make a stuffing by adding rosemary, a few cilantro leaves and 1 tablespoon of olive oil. Then place this stuffing in the centre of the brick sheet. Add a little TYPIK Green Olive Paste on top and fold them gently.
Heat the remaining olive oil in a large skillet and brown the brick leaves 2 to 3 min on each side. Serving hot.


The producers selected to prepare this delicious Green Olive Paste are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact. Plant waste is distributed to surrounding farmers to feed livestock or serve as compost.


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