Olivada is a quick, garlicky Greek olive spread.
Ολίβαδα
/olívada/
Serves 10 people
1 cup (130 g) pitted Kalamata olives
1 Tbs. (15 g) capers
2 organic garlic cloves
1 Tbs. (15 ml) organic lemon juice
black pepper and red pepper flakes to taste
1/4 cup (60 ml) olive oil
(gluten-free) baguette, sliced and toasted
optional:
- anchovy fillets
- 2 Tbs. (30 ml) red wine vinegar
- ένα /éna/ 1. Chop the olives, capers, garlic (and optional anchovies)
- δύο /dío/ 2. Pulse in a blender.
- τρία /tría/ 3. Mix in a bow the lemon juice, black pepper and red pepper flakes and add the olive mixture.
- τέσσερα /tésera/ 4. Drizzle in the oil (and optional vinegar).
- πέντε /pénde/ 5. Taste and adjust the flavors.
- έξι /éxi/ 6. Place the bowl next to slices of toasted baguette.
- επτά /eptá/ 7. Place extra olivada in a jar or container and cover the top with film of oil. Store in the refrigerator for up to one month.
- Καλή όρεξη!/kalē órexē/
