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
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
- Black Olives - Process together the olives and oil until you have a smooth paste.
- 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.)
- Serve at room temperature with good, crusty Italian bread.
- Green Olives - Drain the olives and combine with the rest of the ingredients and process until you have a coarse puree.
- Store in the refrigerator in a tightly closed jar with a little additional oil added on top to retain the color.
- Bring to room temperature before using.
- Serve with good, crusty Italian bread.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving: Calories: 270Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 426mgCarbohydrates: 4gFiber: 2gSugar: 0gProtein: 1g
Good Morning !
I am salivating over the olive tapenade and envisioning a Puglese torte of onions and olives that also incorporates flavorful,piquant cured and brined olives , Sometime I am able to purchase pitted olives but especially the green , seem to have a stronger flavor, on the pit . Do you know of a commercially available olive pitter or do you spend the time to pare the flesh from the pits, also ?
Love your blog and look forward to every issue .
Regards
Mat Casamassima
Thanks Matt! I actually picked up a cherry/olive pitter from our local grocery store here in Umbria. Much easier than trying to do it yourself.