Similar to tapenade, this chunky mixture of capers, olives, red wine vinegar and extra-virgin olive oil pairs perfectly with grilled vegetables.
Steps
1
Making the Vinaigrette
Ingredients
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.
