Olivada Recipe
This garlicky black olive spread is quick to make and great to keep in the refrigerator for a tasty snack or for a fast meal with pasta.
10 min8 servings50 kcal
Ingredients
- 2 cups pitted black olives (See note 1)
- 1/4 cup coarsely chopped fresh parsley
- 3 tablespoons extra virgin olive oil
- 4 anchovy fillets (See note 2)
- 2 tablespoons capers
- 2 garlic cloves (See note 3)
Instructions
- 1
Add all ingredients except olives to the bowl of a food processor and process until well blended.
- 2
Add the olives and pulse until the olives are coarsely chopped and combined with the other ingredients.
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