• 1 minced clove garlic
  • ¼ teaspoon anchovy paste
  • ½ cup extra-virgin olive oil
  • 6 ounces pitted oil-cured black olives

Instructions Place garlic, anchovy paste and 3 tablespoons of the olive oil in a food processor to a paste. Add enough of the remaining olive oil to make a smooth spreadable mixture. (if using with a pasta salad, add more olive oil to loosen up the paste a bit).
Transfer to a small bowl; let stand covered at room temperature for 2 hours to allow flavors to blend.
Olivada can be refrigerated, tightly covered. Bring to room temperature before using.

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