Olivada (Olive Dip)
A flavorful dip to your liking of black, green and/or brine-cured olives..
1 C Brine-cured black and/or green olives – pitted
1 T Red wine vinegar
1/3 C Olive oil
1 T Capers – drained and rinsed
1 Garlic clove
1 Pinch Red peppers – crushed
Sea salt and fresh ground pepper
- Combine all ingredients except salt and pepper in a food processor and process to desired consistency.
- Season with salt and pepper, to taste.
- Refrigerate up to 3 days, let come to room temperature before serving.