Appetizers, Easy

Olivada: Something Yummy to Spread on Challoh

olivada or tapenade on cheese board with small toasts and spreading knife

I used to make tapenade all the time. The family loved it on challoh, and it was easy to prepare. It hit me a couple of weeks ago that I’d forgotten about it, and that it would make a nice addition to our Shabbos table. But when I looked for recipes, I saw I didn’t have all the ingredients for tapenade. I did, however, have ingredients for olivada. And that’s how a new favorite recipe came to be.

My family members gobbled up that olivada lickety split. And it truly is the easiest recipe on record. See if you don’t agree.


Yield: 1 ¾ cup


  • 3 cups whole, pitted kalamata olives, or whatever olives you like best—just make sure they’re pitted
  • 1/3 cup virgin olive oil
  • 2 cloves garlic
  • ½ teaspoon oregano
  • Ground black pepper to taste


  1. Place first three ingredients in food processor and process until mixture is a rough paste. Add oregano and pulse once or twice.
  2. Taste the olivada, and if you like, add a grind or two of fresh black pepper from a pepper mill.