Olivada Spread


This spread is great for toasted garlic bread, and depending on whether you use either black or green olives, you get a completely different taste. I sometimes like to leave the olive spread a little coarser in texture, while other times, depending on what I want to use it for, I prefer a smooth texture for the olives. This paste, also called olive tapenade, can be used in so many dishes to add additional flavor that I often keep a jar on hand in my refrigerator.

Buon Appetito!
Deborah Mele 2011

Olivada Spread

This spread is great for toasted garlic bread, and depending on whether you use either black or green olives, you get a completely different taste.

Ingredients:

Black Olivada:

  • 3 Cups Black Olives Pitted (Gaeta, or Kalamata are good)
  • 1/3 Cup Extra Virgin Olive Oil

Green Olivada:

  • 2 (5 oz.) Jars Pitted Green Olives
  • 2 Tablespoons Toasted Blanched Almonds
  • 1/2 Cup Extra Virgin Olive Oil
  • Salt & Pepper
  • 1 Teaspoon Dried Oregano

Directions:

  1. Black Olives – Process together the olives and oil until you have a smooth paste.
  2. Store in a jar with a tightly fitted lid in the refrigerator for up to 6 weeks. (I always add a little layer of additional oil in the jar, to keep the top of the olive spread moist.)
  3. Serve at room temperature with good, crusty Italian bread.
  4. Green Olives – Drain the olives and combine with the rest of the ingredients and process until you have a coarse puree.
  5. Store in the refrigerator in a tightly closed jar with a little additional oil added on top to retain the color.
  6. Bring to room temperature before using.
  7. Serve with good, crusty Italian bread.