Swich | Recipes - Olivada

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Olivada

Similar to tapenade, this chunky mixture of capers, olives, red wine vinegar and extra-virgin olive oil pairs perfectly with grilled vegetables. You’ll practice your knife skills while chopping olives and capers to create this simple, make-ahead condiment.

Makes 1 1/2 cups | Active Time: 10 minutes | Total Time: 10 minutes
Making the Vinaigrette

To prepare your mise en place, finely mince the garlic, roughly chop the capers and place both into a bowl. Next, pit and coarsely chop the olives. Add the sugar, chili flakes, red wine vinegar and extra-virgin olive oil and mix to combine.

Olivada can be used with many things – from bruschetta to grilled meats and vegetables. It can be made ahead of time and kept in the refrigerator for up to 3 days. Bring to room temperature before serving.

Step 1: Making the Vinaigrette
  • 2 garlic cloves
  • 1 tbsp capers
  • 1 cup picholine olives (or any type of olives)
  • 1/2 tsp sugar
  • 1/2 tsp red chili flakes
  • 2 tbsp red wine vinegar
  • 1/2 cup extra-virgin olive oil

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