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Grilled vegetables with Garlicky Olivada
© Tina Rupp

Garlicky Olivada

  • SERVINGS: makes 1 cup
  • FAST

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

  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
  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.

Try Strip Steak and Vegetables with Garlicky Olivada

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