I like to have appetizer ‘fixins’ on hand for an impromptu get together. Olivada can be made in minutes and can be stored ‘at the ready’ for up to 6 months! This pureed mixture of olives, garlic , herbs and olive oil can be used in various ways. It is great on crostini topped with shaved parmesan cheese. Or present a small dish alongside a variety of italian meats, cheeses and roasted red peppers as part of an antipasto platter. You could also use it as a topping on pasta, a pizza or a sandwich.
Just a suggestion….. nowadays, many grocery stores provide an olive bar. Since you need less than 1/2 lb of olives – go ahead and buy the fresh olives – it’s worth it – and really no more expensive than buying a jar.
Olivada (makes 1 cup)
- 6 oz assorted pitted olives
- 2 Tblsp olive oil
- 1 large garlic clove
- ½ tsp salt
- ½ tsp dried thyme
- Pinch of dried rosemary
- Black pepper
- Place all the ingredients, except the pepper in a food processor.
- Pulse until a grainy puree, not too smooth.
- Taste puree and fix seasonings, adding a little more olive oil if too dry.
- To store, pack firmly into a jar, smoothing the top. Cover the puree with a layer of oil.
- Keep Refrigerated. Re-top leftover puree with another layer of oil.
This recipe is adapted from the Fancy Pantry cookbook. a great reference book for condiments, sauces, vinegars, pickling etc. It’s now our of print, but you can find used copies on amazon.