Olivada Recipe - Allrecipes.com
Olivada Recipe
  • READY IN 5 mins

Olivada

Recipe by  

"This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread."

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Original recipe makes 1 3/4 cups Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Sep 05, 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!

 

23 Ratings

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).

 
Oct 23, 2003

You can also add other varieties of olives to this recipe with success.

 
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.

 
Jan 05, 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.

 
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.

 
Jan 09, 2004

This was great! We served this on wedges of pita bread. It made a wonderful appetizer - even better than a store-bought olive spread!

 

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Nutrition

  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 2.8 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 472 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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