Green Olive Olivata

24 Apr

This recipe comes from my friend Katherine… she brought this delicious green olive spread  to one of our weekly french sessions as an example of cuisine from Toulouse.  If this is not true “Toulousan” cuisine, then at least she makes it for her husband and in-laws from Toulouse regularly, which love the recipe very much.  Now we all love it too…

Olivata, just like a French tapenade, has olives as its base.  I call this recipe an olivata, because I heard Giada DiLaurentiis once say that a tapenade has anchovies and olivatas do not.  I have searched some confirmation to this fact on the internet and beyond and have not reached a clear verdict yet.  This recipe does not include anchovies; therefore it is an olivata to me.




About 10 large manzanilla pitted olives, but any large green olive will do…  just make sure they’re pitted
1 garlic clove
The juice of 1 lime
Freshly cracked pepper – about 5 grinds of a pepper mill
About ¼ cup olive oil
  1. I drain the olives and wash them a bit under running filtered water.  This will remove some of the saltiness.
  2. Place olives, garlic, lime juice and pepper in a food processor.  Pulse a few times to chop the olives and garlic well.
  3. Add the olive oil and let it run for about 10 seconds, until it gets to a finely chopped consistency.


Serve with crackers, toasted bread or as a sandwich spread…

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