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