Olivada

Olivada

Details

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: 26,210
  • Success: 70%

Steps

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

Method

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.

6 Comments

  • Tom W
    Tom W
    I watched the additional video on how to choose an olive oil, and I have a question. Are the clear, glass, olive oil dispensers that people keep on their kitchen counter good for olive oil? I have one an it is VERY useful, but I've wondered about the the open spout always letting air in as well as light exposure due to the clear glass. If this type of dispenser isn't good for the oil, are there ones that are better? When you buy oil in large quantities, you really need something to help dispense it. Thanks, Tom
  • Dawn T Rouxbe Staff
    Dawn T
    Hi Tom, I am with you on the bigger bottles needed some help to pour out. I own one of those oil dispensers as well…actually two, however, they are both darker, ceramic bottles. They are much more “user friendly” indeed, just keep them in a cool dark spot…or at least not to close to a lot of heat…and certainly not on top of the stove. Clear glass olive oil dispenser can be used as long as they are fairly small (no more than 2-3 weeks worth at the most). For this amount of time the olive oil should be just fine. It will not be comprised from the small amount of light and oxygen. Just be sure to wash out the container now and again. And as a wise man once said, “if it keeps a good thing at arms length, than go ahead and use it”. If you like you can go one step further and do an experiment. After 2 weeks try the olive oil in the small glass jar, with the open spout and then try the bigger olive oil that was not in the glass jar. Then you will know for sure what you think. I am a big believer in getting information from people and then testing it to make sure it works for me. Hope this helps! dawn
  • Rachel H
    Rachel H
    I made the olivada, added diced tomatoes to half of it and served it with panfried basa and served the rest with oven roasted cauliflower - so delicious. My 5-1/2 year old son LOVED it and we all had seconds. I love your site - you are making me a better cook daily! I do not think that I ever adequately preheated a pan before I took the panfrying lesson! Thank you!
  • Riley M
    Riley M
    Served this with toasted pita at a party. I got alot of compliments! -Keep Cooking Riley Morgan
  • Naouar E
    Naouar E
    Hi, I have made this olivada before and it is delicious! I have a question about making this olivada very smooth, like the type of olive tapenade that has anchovies in it. Can this also be made in the food processor? I want to use it as a filling. Thanks.
  • Dawn T Rouxbe Staff
    Dawn T
    You can definitely use the food processor to achieve a smoother tapenade. Just know that the color and texture will change but it will still be delicious. Cheers!

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