Olivada

~ 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.

~
Olivada

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 kalamata olives, pitted
1 cup oil-cured olives, pitted
1 cup Spanish green olives, pitted
1/2 cup pine nuts, toasted golden
2 large garlic cloves
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 1-2 hours to let the flavors develop. The olivada will keep in the refrigerator for up to 5 days. (The flavors will diminish over time.)

If you like this, you might enjoy these TasteFood recipes:
Marinated Feta and Baba Ganoush
Smoked Mackerel Paté
Strawberry Ricotta Bruschetta

or these recipes from the food blogs:
Goat Cheese and Olive Stuffed Peppers from The Perfect Pantry
Herb Jam with Olives and Lemon from 101 Cookbooks
Herb Marinated Olives from Leite’s Culinaria

12 responses to “Olivada

  1. That looks absolutely gorgeous! A wonderful summer bruschetta topping.

    Cheers,

    Rosa

  2. I love olive appetizers and Tapenade. But I never make them. I need to and this is a great inspiration.

  3. It looks super amazing! I will definitely try this out over the weekend brunch :)

  4. You’re right–this would be a great appetizer for a hot, summer day. Love the variety in olives you used. Yum!

  5. I know someone who would devour this right up!

  6. Sometime I m probably seeing for the first time but I know I ll love it because of all those olives…great idea to top up a crusty bread slice!

  7. Simple AND seductive…what more can you ask for?

  8. Pingback: น่ากินจัง… Olivada « l e k a n i t

  9. I love tapinade, and this looks marvelous, but pine nuts are through the roof expensive in Toronto, do you have a good source?

  10. Pingback: Roasted Salmon with Green Olive and Almond Tapenade | TasteFood

  11. Pingback: Roasted Sea Bass with Olivada and Tomatoes | TasteFood

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