~ Olivada ~
Got heat? Try this recipe for Olivada. When the weather is bleeping hot outside, and it’s too stifling to move, this salty, briny, more-ish concoction hits the spot. Similar to a tapenade but much more simple, the star of this recipe is olives – 3 kinds, in fact. I choose a variety of olives to balance their intensity and flavor and blitz them with toasted pinenuts and garlic. The flavors are sharp, inky, salty and addictive. While you may not have the energy to move in this heat, this recipe promises to get your taste buds dancing.
Make a double batch to keep on hand in the refrigerator for easy use. Serve with baguette slices or crostini. Add spoonfuls to pasta dishes and salads, or sprinkle over pizza and roasted vegetables. Makes about 2 cups.
1 cup oil-cured olives, about 5 ounces, pitted
1 cup pitted kalamata olives, about 4 ounces
1 cup pitted green olives, such as Cavelstrano, about 4 ounces
1/2 cup pine nuts, toasted golden
2 large garlic cloves, chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop to desired consistency. Do not over process or the olivada will become a paste. Transfer to a glass jar or container with a lid. Refrigerate 1 to 2 hours to let the flavors develop. The olivada will keep in the refrigerator for up to 5 days. (The flavors will diminish over time.)