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!


1 garlic clove, peeled
2 C coarsely chopped pitted green olives (try Jesse Tree Spanish Olives Stuffed w/ Piquilo Peppers or stuffed with garlic), divided
3 T capers, drained
3 T SOOC Neapolitan Herb Dark Balsamic Vinegar
1 t anchovy paste (optional – but not REALLY optional!)
1 T Dijon mustard
1/2 c plus 1 T SOOC Ultra Premium Extra Virgin Olive Oil 
1 T SOOC Baklouti Olive Oil
250 gm., fusilli, or rotini pasta
2 C cherry tomatoes or grape tomatoes, halved
3/4 c Feta crumbled
2 T chopped fresh oregano (1 tsp dried)


With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. 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 Ultra Premium 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 fine once mixed with other ingredients.

Cook pasta ‘al dente’ in large pot of boiling salted water, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle the 1 tablespoon 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!!

For something different try our Gourmet Garlic Olive Oil or our Milanese Gremolata Olive Oil