The Harrisons’ Olivade

Dominique Vorillon

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.

The Harrisons’ Olivade
This savory spread is equally at home as an elegant hors d'oeuvre, a casual snack, or in a picnic basket.
Yield: makes 1 Cup

Ingredients

  • 4 anchovy filets, drained
  • 12 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

Instructions

  1. 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.
  2. 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.