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Garlicky Olivada

1 c. mixed pitted brine-cured olives
1 tbsp. chopped capers
2 small garlic cloves
1/2 tsp. crushed red pepper
3 tbsp. red wine vinegar
1/2 c. extra-virgin olive oil


In a bowl, combine all of the ingredients. Make Ahead: The olivada can be refrigerated for up to 3 days. Best Uses : Mix the olivada into mayonnaise to create a quick aioli to spread on bruschetta, or to mix into a tuna or chicken salad. Brush on bread, vegetables, fish, chicken, lamb or steak while grilling or serve on the side.

Source: www.delish.com