Olivada
This pantry-friendly, deeply flavorful sauce comes together in a flash.
Time
25 minYield
Makes enough for 1 pound of pastaWhy This Recipe Works
Versions of this ultrarich and intensely flavored olive sauce appear around the Mediterranean, with the most famous being French tapenade. Both sometimes include nuts, but unlike that French condiment, Italian olivada incorporates cheese as well. Olivada is made in a similar fashion to a pesto, and though it’s often used as a topping for bruschetta, it makes a dramatic presentation when tossed with fresh pasta. Black olives are more typical than green, and here we choose rich, meaty kalamatas. You can also use gaeta olives; whichever variety you choose, make sure that they are high quality. The anchovy adds flavor but not fishiness, so we recommend you don’t leave it out. If you like, serve bowls of pasta with lemon wedges for squeezing over the top.
Ingredients
Equipment
Instructions
Cook along with these step-by-step instructions
- Toast garlic in 8-inch skillet over medium heat, shaking skillet occasionally, until garlic is softened and spotty brown, about 8 minutes. When garlic is cool enough to handle, remove and discard skins and chop coarsely.
- Process garlic, olives, Parmesan, oil, parsley, shallot, basil, lemon juice, and anchovy. Transfer mixture to bowl and season with salt and pepper to taste.
