Olivada is an Italian olive spread, that adds flavour and colour to this dish. We use one of our chili oils for a bit of spice but feel free to use any of our oils to drizzle on the pasta!
Ingredients
1 garlic clove, peeled
2 Cups coarsely chopped pitted green olives (try Jesse Tree Spanish Olives Stuffed w/ Piquilo Peppers or stuffed with garlic), divided
3 Tbsp capers, drained
3 Tbsp Neapolitan Herb Dark Balsamic Vinegar
1 tsp anchovy paste (optional – but not REALLY optional!)
1 Tbsp Dijon mustard
1/2 cup plus 1 Tbsp Ultra Premium Extra Virgin Olive Oil
1 Tbsp Baklouti Olive Oil
250 gm., fusilli, or rotini pasta
2 Cups cherry tomatoes or grape tomatoes, halved
3/4 cup Feta crumbled
2 Tbsp chopped fresh oregano (1 tsp dried)
Directions
With the food processor running, add the garlic clove through the feed tube and process until finely chopped. Turn off the processor.
Add 1 Cup chopped olives, capers, Neapolitan Herb Dark Balsamic Vinegar, anchovy paste, and mustard. Pulse to chop coarsely. With machine running, gradually add 1/2 cup Extra Virgin Olive Oil, forming a coarse puree.
Transfer to bowl; stir in remaining 1 Cup olives. Olivada will be salty at this point, but once mixed with other ingredients it won’t be as salty.
Cook pasta ‘al dente’ in large pot of boiling salted water, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle the 1 Tbsp of Baklouti Olive Oil over pasta; toss to coat. Cool, stirring occasionally.
Add olivada, halved cherry tomatoes, Feta, and oregano to pasta; toss to coat.
Note: Olivada can be made up to 3 days ahead. Cover and refrigerate. Careful! It may be stolen and used for a tasty Bruschetta!!
