This tapenade is a zesty, briny yet versatile starter. (Annie Sibonney, Olives from Spain)
"A traditional olive spread made with black ripe olives, similar to tapenade, but better. Olivada has an endless variety of uses and applications," says Chef Annie Sibonney. "It’s decadent spread liberally on grilled bread and topped with goat cheese, i.e. Garrotxa cheese from Spain. Olivada is also wonderful spooned over grilled vegetables and turns any mundane sandwich into something exciting."
- 2 cups ripe black Olives From Spain, pitted
- 3-5 good quality canned Spanish anchovies, packed in oil
- 2 tablespoons capers in brine, drained
- 2 cloves garlic
- 1 tablespoons fresh thyme leaves
- 1/4 cup quality extra-virgin Spanish olive oil
- 1 1/2 – 2 teaspoons good quality Sherry vinegar (vinagre de Jerez)
- 1 tablespoon of finely grated lemon zest
Combine all ingredients except olive oil and sherry vinegar in a food processor and pulse until everything is coarsely but evenly chopped. Add the olive oil and continue to pulse until you achieve a spreadable but rustic consistency that is not too smooth or pureed.
Empty olivada into a bowl and stir in 1 1/2 – 2 teaspoons of Sherry vinegar, to taste.
This olivada is best when allowed to rest a minimum of 2 hours in the refrigerator in order to allow the flavors to fully develop. Bring the olivada back to room temperature before serving.