Olivada is a Mediterranean spread made from olives, oil, garlic, and spices. It can be used in various ways, such as on bread or in sauces. It can be made at home or bought fresh from a deli or in cans and jars.
Olivada is a variety of olives produced by mixing olives, oil, garlic and various spices. It comes in a number of incarnations, from fiery to sweet, and can be found all over the Mediterranean. A closely related dish is tapenade, which comes from southern France. When made with green olives, some people call this dish olive green. Many gourmet markets carry the olivada and it’s even a no-brainer at home, assuming you have access to a blender.
The basic ingredient in olivada, of course, is the olives. Salted pickled Greek Kalamata olives are a popular choice, although a wide range of pickled salted Mediterranean olives can be used, depending on the desired flavor. The addition of oil allows the olives to mix more easily, lubricating the blades of the blender and ensuring a smooth and uniform mixture. Garlic is often added for its pungent flavor, though it can be left out, and various herbs and spices can be blended into the olivada along with ingredients such as pickled roasted peppers and artichoke hearts to create a unique and distinctive taste.
There are all sorts of uses for olivada. It can be spread on an assortment of breads and crackers, for example, or included in sandwiches and appetizer platters. This spread lends itself well to picnics, and it’s also at home on the buffet table, especially if paired with a tasty sampling of cheeses nearby. It can also be mixed into sauces and other spreads to complement the flavor of the olives.
When making Olivada at home, you might think about how the flavors of the various ingredients will interact in the finished product. Blend them evenly into a fine paste and pack them in a clean container. Refrigerated, the olivada will keep for about 10 days, and is often best after resting for a day or so, letting the flavors meld completely.
Many markets carry different versions of olivada. The best is usually fresh, so if you have access to a deli that offers this product, this is probably the best source. The other benefit of buying this product fresh is that you can often request a sample to see if it tastes like you’re expecting. Other companies make pasteurized olivada that is sold in cans and jars, and the flavor of this type can be surprisingly good, depending on the quality of ingredients used to start with.
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