• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1 cup mixed pitted brine-cured olives, coarsely chopped
2. 1 tablespoon chopped capers
3. 2 small garlic cloves, smashed
4. 1/2 teaspoon crushed red pepper
5. 3 tablespoons red wine vinegar
6. 1/2 cup extra-virgin olive oil

Directions

1. 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.