Grace Parisi enhances the classic condiment olivada by adding garlic, capers, red pepper and vinegar.
More Recipes with Olives
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
How to Make It
In a bowl, combine all of the ingredients.
The olivada can be refrigerated for up to 3 days.
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.