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!
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!
With love, from our simple kitchen to yours.
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Olivada (Olive Paste) on 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
- 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.
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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