Best Green Olivada Recipes

Pasta Salad with Cherry Tomatoes and Green Olivada image

Provided by Rick Rodgers

Yield Makes 8 servings

Number Of Ingredients 13

1 garlic clove, peeled
2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
3 tablespoons capers, drained
1 tablespoon red wine vinegar
1 teaspoon anchovy paste
1 tablespoon Dijon mustard
1/4 teaspoon dried crushed red pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound gemelli, fusilli, or rotelle pasta
2 pints cherry tomatoes or grape tomatoes, halved
1 8-ounce package small (cherry-size) fresh mozzarella balls in water
2 tablespoons chopped fresh oregano
Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.

Steps:

With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

Crostini with Spicy Green Olivada image

Yield Makes 18

Number Of Ingredients 9

1 cup pitted green olives
2 teaspoons fresh lemon juice
1 teaspoon anchovy paste
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried crushed red pepper
1 garlic clove
7 tablespoons extra-virgin olive oil
18 1/3-inch-thick diagonal slices French-bread baguette
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives

Steps:

Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
Spread olive mixture onto toasts. Sprinkle with Kalamata olives and serve.

Green Olivada image

Provided by Food Network

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 5

3 cups (20 ounces) pitted good quality green olives
4 peeled cloves garlic
1/2 cup extra virgin olive oil (if the olives are packed in olive oil, then use the oil from the jar)
2 tablespoons lemon juice
Salt and freshly ground black pepper

Steps:

Puree all of the ingredients in a food processor; season to taste with salt and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to preserve; refrigerate for 2 weeks or freeze for longer.