Reviewed: Oct. 24, 2010

excellent for an olive lover. These olive recipes always seem to be a bit salty though. I topped this on top of greek style hummus and served with pita triangles. I once added basil and that is good too.

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Reviewer:

fr3bird

Reviewed: Sep. 6, 2010

Five stars for easiness! I love any recipe I can whip up in my food processor in under ten minutes. I reckon this tastes best paired with simple fare like celery sticks or other vegetables, as it's a strong flavour.

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Reviewer:

ruby_cube

Cooking Level: Beginning

Living In: Brisbane, Queensland, Australia

Reviewed: Jun. 22, 2010

I made this for a celebration for my daughter's high school graduation and it was a big hit! Everyone loved it. I made a slightly larger batch (using 4 cups of olives) and had a little left over. The next day, I cooked up some pasta and tossed with the Olivada...delicious!

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Reviewer:

Ilene

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 4, 2010

I followed the recipe exactly as written... maybe it was the brand of olives I bought, but I found this to be extremely salty... maybe if I had read FatCatAnna's recommendation to rinse the olives before blending it would have turned out better.... I hoping the company I will serve it to won't mind the saltiness.... otherwise it will have been a big waste of money. Kalamata olives are pretty expensive!

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Reviewer:

Karen H

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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

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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Reviewer:

bcchick

Cooking Level: Intermediate

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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Reviewer:

CHELS

Cooking Level: Beginning

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

Living In: Montreal, Quebec, Canada

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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Reviewer:

Heinz14

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Columbia, Missouri, USA

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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Reviewer:

JohannaM

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Newmarket, Ontario, Canada

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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