Olivada is an Italian olive paste similar to the better known tapenade from Southern France. It can be made with green or black olives and is great with bruschetta, tossed through pasta or thinned out and used as a salad dressing. It can be as simple as just olives and olive oil blended to a paste, or you can add garlic, capers, herbs, dried tomatoes or artichokes to create different flavours.

This is my favourite combination:

  • 1 cup black kalamata olives, pitted
  • 2 tbs baby capers
  • 1 clove garlic, crushed
  • 1 tbs oregano
  • 1 tbs parsley
  • 100ml extra virgin olive oil
  • ½ tsp cracked black pepper
  • Place all ingredients in the bowl of a food processor and pulse until they become a rough paste. I prefer mine to stay a bit coarse.

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