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Olivada Recipe
Find more recipes at marcellinaincucina.com
This garlicky black olive spread is quick to make and great to keep in the refrigerator for a tasty snack or for a fast meal with pasta.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings:
8
servings
Author:
Marcellina
Ingredients
2
cups
pitted black olives
(See note 1)
¼
cup
coarsely chopped fresh parsley
3
tablespoons
extra virgin olive oil
4
anchovy fillets
(See note 2)
2
tablespoons
capers
2
garlic cloves
(See note 3)
Instructions
Add all ingredients except olives to the bowl of a food processor and process until well blended.
Add the olives and pulse until the olives are coarsely chopped and combined with the other ingredients.
Notes
This recipe uses canned or jarred black olives not fresh olives. I like Kalamata olives but use the black olives that you enjoy the taste of.
Use anchovy fillets in oil.
Peel the garlic then chopped coarsely. Garlic can be reduced if you prefer less garlicky.
Storage
Place into a jar or container and cover the top with a film of oil. This way the olivada can be kept in the refrigerator for up to one month.
How to use
Spread on fresh bread or toast or use a spoonful to flavor boiled new potatoes. Also delicious stirred through hot pasta for a quick, tasty meal.
Nutrition
Serving:
0
g
|
Calories:
50
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
5
g
|
Saturated Fat:
0
g
|
Cholesterol:
1
mg
|
Sodium:
57
mg
|
Potassium:
7
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin C:
0.2
mg
|
Calcium:
4
mg
|
Iron:
0.1
mg