Best 5 Olivada Recipes
Olivada, a traditional Provençal dish, is a savory and versatile spread made from cured black olives, capers, olive oil, and herbs. It is commonly enjoyed as an appetizer or snack, served with bread, crackers, or crudités. Its origins can be traced back to the ancient Roman Empire, and variations of the dish have been enjoyed throughout the Mediterranean region for centuries. Today, Olivada remains a popular delicacy in Provence, and its unique flavor and texture have gained recognition and appreciation worldwide.
In this article, we present a collection of Olivada recipes that capture the essence of this timeless dish. We begin with a classic Olivada recipe that stays true to its traditional roots. For those seeking a slightly spicy twist, the Spicy Olivada recipe adds a touch of heat with the inclusion of chili peppers. If you prefer a smoother, creamier texture, the Creamy Olivada recipe incorporates mascarpone cheese, creating a delightful spread that is perfect for canapés and crostini.
For those with dietary restrictions, the Vegan Olivada recipe offers a plant-based alternative that is just as flavorful as its traditional counterpart. And if you're looking for a quick and easy option, the Simple Olivada recipe provides a simplified version that retains the authentic taste of Olivada.
No matter your preference, these carefully curated recipes offer a range of options to explore the culinary delights of Olivada. Whether you're a seasoned chef or a home cook seeking new culinary adventures, this collection has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a journey into the world of Olivada.
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
- In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
- Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
- Garnish crostini with parsley leaves.
PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA
Provided by Rick Rodgers
Categories Salad Olive Pasta Tomato Side Picnic High Fiber Backyard BBQ Dinner Lunch Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
- Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
CROSTINI WITH SPICY GREEN OLIVADA
Steps:
- Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
- Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
- Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.
OLIVADA
Steps:
- Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
- While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
- Combine all ingredients in food processor. Pulse until mixture is spreadable.
- Serve with bread or crackers.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 2 grams
ROAST CHICKEN WITH SPICY HERBED OLIVADA
Steps:
- Combine olives, rosemary, garlic, crushed red pepper, salt, and pepper in processor. Blend until olives and garlic are chopped finely. With machine running, add 4 tablespoons oil through feed tube and blend until coarse paste forms. (Olivada can be made 1 day ahead. Transfer to small bowl, cover, and refrigerate.)
- Position rack in bottom third of oven and preheat to 425°F. Starting at neck end of chicken, carefully slide hand under skin, loosening skin over breast, thighs, and top of drumsticks. Spread olive paste as evenly as possible over meat under loosened skin. Rub outside of chicken with remaining 1 tablespoon oil. Fold wing tips under; tie legs together loosely to hold shape. Place chicken on rack set in roasting pan.
- Roast chicken until skin is golden brown and thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 20 minutes. Using carving fork, tilt chicken to empty juices from cavity into pan. Place chicken on platter; tent loosely with foil.
- Pour pan juices into 2-cup glass measuring cup; spoon off fat that rises to top. Add wine and enough broth to juices to measure 1 1/3 cups. Pour liquid back into same roasting pan. Set pan over 2 burners and boil until sauce thickens and reduces to 3/4 cup, scraping up browned bits, about 5 minutes. Season sauce with salt and pepper; pour into gravy boat. Serve chicken with sauce.
Tips:
- Choose quality ingredients. Start with the best olives you can find. If you can, buy olives from a local farmer or olive oil producer. Fresh herbs, garlic, and lemon zest will also make a big difference in the flavor of your olivada.
- Don't over-process the olives. You want to chop the olives finely, but not so finely that they turn into a paste. A food processor can be helpful for this, but be careful not to over-process the olives.
- Season to taste. Olivada should be salty, savory, and slightly tangy. Add salt, pepper, and lemon juice to taste, and adjust the seasonings as needed.
- Use olivada as a condiment or spread. Olivada is a versatile condiment that can be used in a variety of ways. Serve it as a dip for bread or crackers, use it as a spread for sandwiches or wraps, or add it to pasta dishes, salads, or soups.
Conclusion:
Olivada is a delicious and versatile condiment that is easy to make at home. With just a few simple ingredients, you can create a flavorful spread or dip that can be enjoyed in a variety of ways. So next time you're looking for a new way to use your olives, give olivada a try!
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