~ 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.
Active Time: 10 minutes
Total Time: 10 minutes
Makes about 1 3/4 cups
1 cup oil-cured olives, about 5 ounces, pitted
1 cup pitted kalamata olives, about 4 ounces
1 cup pitted Castelvetrano olives, about 4 ounces
1/4 cup pine nuts, toasted golden
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
- Combine all of the ingredients together in a bowl of a food processor. Pulse to finely chop, without making a paste.
- Transfer to a glass jar or container and refrigerate for at least one hour to let the flavors develop. Serve at room temperature. Store the olivada in the refrigerator for up to 5 days (the flavors will mellow over time).