If you are looking for a new condiment that lends itself to a variety of cuisines, you might want to give this a shot.
For those who don’t know, olivada consists of olives chopped up fine and mixed with olive oil, spices, little vinegar , I’m not really sure, but that’s not important. The point is, it tastes really good.
A little bit goes a long way, try spreading about half a teaspoon on your next sandwich, or just on garlic toast.
a skimpy teaspoon for red sauce, pizza, moussaka, a teensy bit in dolmas stuffing, push some in with garlic cloves into slits in roast lamb, let your imagination soar.
If you already have your favorite brand of olivada, especially if you are buying locally-made stuff, Lindsay’s might not beat it, but at least now you know there is access to SOME olivada when you’re away from home.
It comes in 3 flavors: Tuscan, Sicilian and Greek. Greek has kalamata olives, the best ones to put on pineapple pizza. Do not scoff. Try it, then we’ll talk.
If your local store doesn’t have it, you can buy it from the company, about $10 and shipping for 3 jars, one of each flavor, and a jar lasts quite a while, even if you put it on most things you eat.
People who can’t cook but enjoy making other people think they can will find olivada, Lindsay’s or otherwise, to be a discreet and loyal friend.