© Tina Rupp
Garlicky Olivada
- TOTAL TIME: 10 MIN
- SERVINGS: makes 1 cup
- •BASIC-EASY
- •FAST
- •MAKE-AHEAD
Grace Parisi enhances the classic condiment olivada by adding garlic, capers, red pepper and vinegar.
- 1 cup mixed pitted brine-cured olives, coarsely chopped
- 1 tablespoon chopped capers
- 2 small garlic cloves, smashed
- 1/2 teaspoon crushed red pepper
- 3 tablespoons red wine vinegar
- 1/2 cup extra-virgin olive oil
- In a bowl, combine all of the ingredients.
Make Ahead
The olivada can be refrigerated for up to 3 days.
Notes
Best Uses Mix the olivada into mayonnaise to create a quick aioli to spread on bruschetta, or to mix into a tuna or chicken salad. Brush on bread, vegetables, fish, chicken, lamb or steak while grilling or serve on the side.
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