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

Grace Parisi
June 2006

Gallery

© Tina Rupp

Recipe Summary

total:
10 mins
Yield:
makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, combine all of the ingredients.

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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.