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



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