Olivada
Olivada is a tasty olive spread that can be used in so many ways.
Easy to make and just as easy to eat. You’ll want to always keep a jar of Olivada in your fridge.
Is it Olivada or Tapenade?
Ok. So I have to admit, I questioned this myself. Tapenade originated in Provence, France whereas Olivada is common in Spain and the south of Italy. Basically, olivada and tapenade are much the same condiment. Both consist of black olives, capers and oil with very often garlic, herbs and anchovies added. The best part about olivada or tapenade is that most of these ingredients are pantry staples. This delicious black olive paste can be whipped up in minutes in the food processor. And stored in the fridge for a month or even longer, I think.
Olivada is a little coarser than tapenade but then again, that may be personal taste.
About this Olivada Recipe
This olivada recipe is adapted from Trattoria by Patricia Wells. Please feel free to adapt it to suit your taste. Use thyme or rosemary to add flavor or maybe a squeeze of lemon juice. Leave out the anchovies if you don’t like them. That’s what cooking is about. Taste and experiment. Here you have the perfect recipe to do that. With this recipe you can adjust flavors to suit what you like. Just don’t try that with a sponge cake – baking is more of an exact science.
How to pit olives?
Firstly, the easiest way is to buy a jar of pitted olives which is what I did because I wanted this Olivada to be made super fast! However the unpitted olives have the best flavor by far. It will still be good to use jarred, pitted olives but for amazing flavor buy unpitted olives. Or you may only have “pit-in” olives in the pantry or fridge. The most simple way is to put the olive on a chopping board and press it with the flat side of a large knife until it flattens and splits. Now you can take the pit out easily. Of course you could always buy an olive pitter.
Serving suggestions
You can use olivada on an antipasto platter along with my marinated eggplant, some peperonata and bruschetta with mozzarella or stir it through some hot pasta. What about adding olivada to some boiled new potatoes or to rice stuffed tomatoes. I know you will find heaps more uses for this yummy condiment and you will be making it again and again.
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Olivada Recipe
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.
- 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.
- 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.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
Looks like a great recipe, Marcellina. I’m going to make this as Xmas gifts. Do you think the jars should be sterilised?
It’s delicious, Lia! To be safe, I would sterilize the jars.
I haven’t made this, but do you use just plain black olives? Not Greek or marinated olives?
Use cured olive, not fresh, that have been canned or jarred in brine. You could use marinated olives but I don’t think it’s necessary. Plain olive, Greek, kalamata olives are all good. Basically a black olive that you like the taste of.
So delicious Thankyou so much for recipe.
So happy you enjoyed it!
Firstly i want to say i love your recipes!
I was wondering if i could leave the anchovies out of the olivada?
Hi Kathy! Welcome and thanks so much for visiting! Yes, absolutely, you can leave out the anchovies. It will still be delicious!
Marcellina I love all of the ingredients in this. Such a comprehensive and enjoyable post. Just can’t wait to try it. Well done. Pinned for later. Pauline
Thanks Pauline! If you love these ingredients I know you will enjoy olivada.
Marcellina carissima ! My favourite :-):-) Grazie milla !
Your welcome! Baci xx
Buonissimo! I need a jar and I need to be renamed Olivada! xx
Thank you, “Olivada”, I wish I could mail it to you. Then again it probably would get through easily! xx
Can’t wait to try this Chella. Just love olives !!!
This one is definitely for you, Grace! Geoff has been enjoying it for breakfast!
One of my favorite spreads. Love the addition of parsley in this one. 🙂
I adore parsley so it was a natural choice. Thank you, Ronit ?
I don’t care what it’s called – it’s a lovely thing! Of course, it helps to love olives and capers!!!
Mimi, I totally, 100% agree!