Olivada (Olive Paste) on Bruschetta
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Olivada on bruschetta is an easy appetizer for any get together. The olive paste is made with 3 simple ingredients and is packed with Italian flavor!
Table of Contents
Olivada
Having some friends over Saturday night for game night, I prepared some bruschetta. One of my favorites is olivada. Olivada is an Italian olive spread, usually made with black olives, olive oil and spices. This olive paste, inspired by the Roman region, has a lovely lemon flavor.
This spread was a huge hit!!! Everyone loved it and a double batch was gobbled up!!! We also enjoyed Bruschetta with Mozzarella and Sun Dried Tomatoes as well as Bruschetta with Ricotta and Roasted Red Peppers. They all are divine appetizers that do not require a lot of work. I highly recommend them! Enjoy!
Enjoy!
With love, from our simple kitchen to yours.
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Olivada (Olive Paste) on Bruschetta
Equipment
Ingredients
Bruschetta
- 1 baguette French bread
- 1/4 cup olive oil
- 3 cloves garlic
Olivada (Olive Paste)
- 6 ounces pitted black olives, drained
- 1 teaspoon lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil, extra-virgin
- 2 tablespoons fresh basil
- 1 clove garlic, coarsely chopped
Instructions
- Preheat oven to 400°F.
- Slice the baguette, on a diagonal, into slices approximately 1/2-inch thick.
- Arrange slices on baking sheet and drizzle them with olive oil
- Place baking sheet with bread on the top rack in your oven. Allow to bake for 8-10 minutes, or until golden brown. Remove from oven and rub each warm slice of toasted bread with the garlic cloves. Set aside.
- To the bowl of a food processor, add drained olives, lemon juice, lemon zest, olive oil, basil, and chopped garlic. Blend mixture until chunky, scraping down the inside of the bowl, if necessary.
- Transfer the olivada to a small serving bowl and place bruschetta on a serving platter. Serve.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2011.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Can't see any of the pics, but love olives. I would love this.
This is what was served last night? Now I'm more bummed than usual to have missed out on it. 🙁 This sounds delicious, Donna.
Who ever invented bruschetat..praise to him:)And with olivado as you made it here..heavenly:)
Sounds wonderful and easy to make — would love it. Joni
Never made my own olive spread before. Your recipe sounds tasty!
I must try this olive spread. The chore will be getting it past my husband so the guests can actually sample some. 😉
OH I am trying this! I always have to go buy olive tapande and it is so expensive and way too salty! This looks so good! I always serve mine with a side of cucumbers to give it a little crunch.
the olive spread sounds good, have not tried this. Love this idea!
I made this for company as an appetizer and it was an absolute hit! I loved the Italian taste, it was a delicious start to the night. Our friends say we will have to make this again and share the recipe!