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
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.