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

Yield: Serves 8
Prep Time: 15 minutes
Total Time: 15 minutes
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

Instructions

  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.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 270 Total Fat: 29g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 24g Cholesterol: 0mg Sodium: 426mg Carbohydrates: 4g Fiber: 2g Sugar: 0g Protein: 1g