• Yield: 10 servings or 2 1/2 cups

Serve this on toasted pita wedges or over raw vegetable leaves, such as endive.


  • 1/2 cup blanched almonds

  • 2 garlic cloves, pressed

  • 1/2 tsp. Mastiha crystals, pounded

  • 2 1/2 cups green olives, pitted and finely chopped

  • 1/2 cup cooked baby lentils, drained

  • Finely grated zest of 1 lemon

  • 1/4 cup finely chopped parsley or fresh coriander

  • Salt and freshly ground white pepper

  • 2 Tbsp. extra virgin olive oil

  • 2 Belgian endives, trimmed and broken into leaves (about 20 leaves)

  • Lemon zest cut into julienne for garnish

  • Small parsley sprigs for garnish

  • Salt and pepper to taste


Finely chop the almonds and garlic in a food processor and remove to a bowl. Add the olives, Mastiha, and lentils, and toss to combine. Mix in the lemon zest, parsley or coriander, salt, pepper, and olive oil, and stir to combine well. Spoon 1 scant tablespoon of tapenade into each of the endive leaves. Garnish with lemon zest and parsley leaves and serve.

Reprinted with permission from Mastiha Cuisine Cookbook by Diane Kochilas

Diane Kochilas is a chef, author and cooking teacher. She serves as a consulting chef at three Greek restaurants and has written 18 books on Greek cuisine, including the IACP-awarded Glorious Foods of Greece. She appears regularly on television and has written for publications including the Washington Post, Dow Jones wire, Food & Wine, and Gourmet Live. She serves as the restaurant critic and food columnist for Greece’s largest daily paper, Ta Nea. Together with her husband, she owns and operates Glorious Greek Food, a cooking school on the Blue Zone island of Ikaria.