Saturday, September 12, 2009

Olivada: Black Olive Spread

All week I had great aspirations for cooking something warm and inviting today, but, as Boston has decided that it is fall - never mind that I have just bought 2 smart shirt dresses in an attempt to look more intellectual for nursing school - it is positively dreary outside! Heavy rain last night and all morning, *sigh*. So my amazing recipe for today must be pushed back until tomorrow evening or possibly Tuesday to accommodate the weather and oodles of pharmacology reading.

However, I do have a quick & easy recipe to share with you, a photo will be uploaded once I get off my butt and walk to the store to purchase some bread, cheese or any other logical accompaniment. (I suspect that I may be a bit melodramatic about walking in the rain as I do have an umbrella and it is about 5 minutes to Trader Joe's).

Las Ventas is a specialty Spanish foods shop in the South End of Boston. One of my (many) favorite items there is a black olive spread. Unlike tapenade, this spread has no capers, herbs or other added flavors. The result is a deep, pure olive taste. It is amazing on a sandwich or just spread over a crusty piece of bread.

I love visiting Las Ventas, but it is a bit of a trek from my apartment, so I have decided to attempt to replicate this savory spread at home.

2 cup high quality Kalamata olives
1/3 cup EVOO
Sea salt, to taste
Garlic, minced (optional)

Remove pits from olives. Pulse in food processor or blender with olive oil until just combined. The mixture should retain a little texture. Add sea salt to taste.

Serve with your favorite combination of crackers, cheese, bread, vegetables and meat.


  1. looks good all the best for nursing school

  2. I am not a big fan of olives, but this amazing and you can add it as a condiment for any sandwiche.

  3. I have been meaning to make this, but haven't yet. It looks so delicious! I love olives!

  4. I really enjoy olives. This is nice on fociccia bread.

  5. nice! do i see apples in the picture? must be great with savory olives and sweet apples.

  6. Delicious spread, would be great on a fresh crusty bread!

  7. I love olives, and this sounds yummy. We too have had rainy days lately. To me, though, it's a welcome change from the heat!

  8. It is great as a pastasauce as well just like pesto. I also use it made with sundried tomatoes and that just tastes great :)

  9. Kiran-great idea to use it like a pesto...I hadn't thought of that! I used it mostly as suggested by 5Star and RedKathy.


Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)