A food spread typically made with Italian black olives that are put in a food processor and mixed with olive oil, garlic, balsamic vinegar and black pepper. This spread is generally served on fresh bread, but also is used as a spread for crackers and toasted breads. There are a variety of olive spreads produced that use some form of the Italian version to create this condiment. The Italian version is referred to as Olivada, or it may also be referred to as an olive paste or tapenade.
Combine the black olives, green olives, kalamata olives, and garlic in the container of a food processor. Pulse to chop with food processor, or by hand, then add balsamic vinegar and olive oil, add spices and herb. Process leaving little chunks or smooth which ever you prefer. Refrigerate for at least one hour, or overnight if possible, before serving. Serve with baguette bread, pita points, bread sticks, Italian crusty homemade bread, rye bread, garlic bread, just a few suggestions. I like to cut mine out with cookie cutter shapes for the occassion. Also, this spread is great on sandwich with salami and provolone, or as a pizza topping.
