Garlicky olivada hd1280
Similar to tapenade, this chunky mixture of capers, olives, red wine vinegar and extra-virgin olive oil pairs perfectly with grilled vegetables.
  • Serves: 1 1/2 cups
  • Active Time: 10 mins
  • Total Time: 10 mins
  • Views: 25,415
  • Success: 70%

Step 1: Making the Vinaigrette

• 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


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.