Garlicky Olivada

Grace Parisi enhances the classic condiment olivada by adding garlic, capers, red pepper and vinegar.

Slideshow:  More Recipes with Olives

  • Total Time:
  • Servings: makes 1 cup
KEY: Fast - Column, Barbecue/Cookout, Cocktail Party, Dinner Party, Father's Day, Game Day, Holiday Open House, New Year's Eve, Thanksgiving, Italian, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook

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  • 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 this recipe

  1. In a bowl, combine all of the ingredients.

Make Ahead

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.

Try Strip Steak and Vegetables with Garlicky Olivada

Contributed By Photo © Tina Rupp Published June 2006

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