Garlicky Olivada
Grace Parisi enhances the classic condiment olivada by adding garlic, capers, red pepper and vinegar. More Recipes with Olives
June 2006
Gallery
© Tina Rupp
Recipe Summary
Ingredients
Directions
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.