Black Olive Olivata Black Olive Olivata

Author: Canadian Living

A spoonful of this spread stirred into hot pasta or tomato-based soup brings Provence or Tuscany right to your table. For nibbling with a glass of wine, set on a tray with crisp flatbread and goat cheese.

  • Portion size 425 servings
  • Credits : Canadian Living Magazine: December 2005


  • 2 1/2 cups oil-cured black olives (12 oz/375 g)
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon wine vinegar
  • 2 teaspoons dried thyme
  • 1 pinch hot pepper flakes
  • 2 cloves garlic minced
  • 3 caper berries


Soak olives in cold water for 5 minutes; drain and pat dry. Pit olives.

In food processor, chop together olives, oil, vinegar, thyme and hot pepper flakes until pastelike but with chunks. Scrape into terrine or bowl. (Make-ahead: Cover and refrigerate for up to 5 days.) Stir in garlic; smooth top. Garnish with caper berries.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 397 mg
  • Protein trace
  • Calories 42.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 1 g


  • Iron 2.0
  • Calcium 1.0
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Black Olive Olivata