Reviewed: Nov. 13, 2009

I love this. I add a little red pepper and rub the mixture under the skin of a roaster and bake the chicken. It infuses the chicken with flavor and the bird comes out moist with a great flavor.

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Reviewer:

mary

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Reviewed: Jan. 23, 2008

This recipe is so simple to make and takes no time at all. Each time I make this recipe its gone in no time at all and everyone wants the recipe. Only change I made was I use 1 clove of garlic.

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bcchick

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

You could even use canned black olives for this, but fresh is preferred. Followed this recipe to a T, and served it with pita triangles and tortilla chips. It is a little oily, but there was nothing left in the bowl afterwards. Thanks for sharing.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 19, 2007

I added some roasted red pepper and artichoke hearts. I also added a bit more liquid due to the extra ingridents (red wine vinager). I took it to work at the cafè and we slathered it on everything (exspecially some tuna burgers).

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Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 5, 2006

I admit I'm not a big olive fan, but my husband is, and even he thought it was just too olive-y. I made it per the recipe, then after tasting added a can of black beans and blended well. The colour stayed the same, but the taste was mellowed quite a bit. I will make this again...but will add the beans!

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JohannaM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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Reviewed: Apr. 18, 2005

I always have an empty dish to bring home from dinner party when I bring this along. I like to throw in abit of oregano (dry/fresh - whatever you have on hand) along with a handful of diced up sun dried tomatoes (I use ones that aren't in the oil). I have used a combination of olives as well - and it turned out great. Make sure that you rinse your olives first tho' - it cuts down abit on the saltiness of the brine that they are stored in.

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Reviewer:

FatCatAnna

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jan. 20, 2005

A good chilling makes the flavors come out even better. I ate something similar at a microbrewery once; it was very garlicky and delicious. It must have been a mistake on the part of the cook, however, because subsequent orders of the olivada never tasted that strong again. Now that I have the ingredients and a powerful food processor, I'll never have to go without again!

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SHAVON

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Reviewed: Dec. 31, 2004

i discovered this recipe several years ago when i was in college. i have used it ever since and always get compliments and requests for the recipe. it is one of the easiest appetizers to make and the sharp taste will please any olive lover. note: make sure you drain the olives well so the paste is not to runny.

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