- Serves: 1 1/2 cups
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 25,917
- 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.