The Harrisons’ Olivade
Jill Harrison of Harrison Vineyards in Napa Valley, California, decided to begin pressing olives for oil “just for fun” in the mid-1990s with her husband, Chris Willis. This was one of their favorite dips using the olives they loved and the oil they pressed.
- 4 anchovy filets, drained
- 1⁄2 clove garlic
- 2 cups pitted black olives (such as nyons, gaeta or kalamata)
- 1 tsp. lemon zest
- 1 tsp. lemon juice
- 6 tbsp. extra-virgin olive oil
- Freshly ground pepper
- Crusty bread or croustades, for serving
- Combine anchovy filets and garlic in a food processor and pulse until finely chopped. Add olives, lemon zest, and lemon juice, and pulse until a paste forms. Continue to pulse as you drizzle in 2 tbsp. of the olive oil. Season the mixture with pepper to taste.
- Transfer to a serving bowl, then pour the remaining 4 tbsp. olive oil over the top. Transfer any leftover olivade to another bowl and cover with a thin layer of oil and plastic wrap. (Refrigerated, it will last for up to 1 month.) Not only does the oil preserve the olivade, it is also part of the experience of eating it. Bring it to room temperature before serving with crusty bread or croustades.