I made this Olivada Spread as an appetizer one Sunday afternoon and it was so good that we ate the whole thing and skipped dinner altogether. A key ingredient in this dish is the Greek Olives, more commonly known as Kalamata Olives. These Greek olives are only grown in Greece near the town of Kalamata (hence their name) so they can be a little pricey.
Kalamata Olives are high in sodium, healthy fats and contain a natural antioxidant. They are also particularly high in iron and vitamin A. Since these olives have a rather unique flavor profile, finding a substitute can be next to impossible. Probably the closest would be Black or Green Olives but the dish will not be as good as with Kalamata Olives.
The way I like to toast the baguette is to preheat your oven to 400°F. I cut the baguette into thin slices on the diagonal, place them on a baking sheet and drizzle with a little olive oil. Then I toast them for 5-6 minutes or until they reach the doneness I am looking for.
I like to serve this Olivada Spread with toasted sliced baguettes but you can essentially serve this delicious spread with just about anything like crackers, cut vegetables, etc. But you have to trust me on this one that it is best served on a nicely toasted baguette.
This Olivada spread is very similar to the Classic French Tapenade. the major difference is that a french tapenade recipe usually has anchovies in them. Since I don't really care for anchovies, this recipe will do just fine.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Olivada Spread recipe (see recipe card for quantities): Greek Kalamata Olives, Capers, Garlic Cloves, Fresh Lemon Juice, Ground Black Pepper, Crushed Red Pepper Flakes, Extra Virgin Olive Oil and a French Baguette.
🥣 How to make Olivada Spread
Add the kalamata olives, capers and garlic to a food processor. Pulse intermittently until the ingredients are combined.
Place the mixture in a bowl and add the lemon juice, pepper and red pepper flakes. Mix well.
Slowly drizzle the olive oil into the olive mixture, stirring to incorporate.
Place the olivada spread in a small serving bowl alongside thin slices of toasted baguette.
- 2 Cups Greek Kalamata Olives, pitted
- 1 tablespoon Capers
- 4 Garlic Cloves
- 1 tablespoon Fresh Lemon Juice
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Crushed Red Pepper Flakes, or to taste
- ½ cup Extra Virgin Olive Oil
- 1 French Baguette, sliced and toasted
- Add the kalamata olives, capers and garlic to a food processor. Pulse intermittently until the ingredients are combined.
- Place the mixture in a bowl and add the lemon juice, pepper and red pepper flakes. Mix well.
- Slowly drizzle the olive oil into the olive mixture, stirring to incorporate.
- Place the olivada spread in a small serving bowl alongside thin slices of toasted baguette.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.