To prepare your mise en place, finely mince the garlic, roughly chop the capers and place both into a bowl. Next, pit and coarsely chop the olives. Add the sugar, chili flakes, red wine vinegar and extra-virgin olive oil and mix to combine.
Olivada can be used with many things - from bruschetta to grilled meats and vegetables. It can be made ahead of time and kept in the refrigerator for up to 3 days. Bring to room temperature before serving.
- 2 garlic cloves
- 1 tbsp capers
- 1 cup picholine olives (or any type of olives)
- 1/2 tsp sugar
- 1/2 tsp red chili flakes
- 2 tbsp red wine vinegar
- 1/2 cup extra-virgin olive oil