Catalan olivada is one of those simple preparations that perfectly expresses the character of Mediterranean cuisine. Traditionally made with black olives, this aromatic olive spread captures the flavour of the Catalan landscape in just a few ingredients: olive trees, extra virgin olive oil and Mediterranean herbs.

In Catalonia, olivada is part of our culinary tradition and is especially enjoyed with aperitifs, vermouth, breakfast, toasted bread and small tapas. Its rich texture and intense flavour make it equally suitable for traditional recipes and more contemporary gastronomic creations.

Choosing the right olives is essential for a high-quality olivada. Arbequina olives, deeply rooted in Catalonia and particularly associated with areas such as Les Garrigues and Camp de Tarragona, offer a delicate, fruity and subtly bitter profile that pairs beautifully with extra virgin olive oil.

Although olivada is most commonly associated with black olives, excellent versions can also be made with green olives, each offering its own distinctive character.

For this recipe, we combine the olivada with L’Escala anchovies, one of the most distinctive products of the fishing and preserving tradition of the Empordà region.

The combination is beautifully balanced: the richness and intensity of the olivada meet the deep, salty and marine character of the anchovy, while toasted bread provides the essential crisp texture.

The result is an elegant, Mediterranean and unmistakably Catalan appetiser, perfect for beginning a special meal or serving as part of a refined tapas selection.

Ingredients

Serves 4

For the olivada

• 200 g pitted black olives, preferably Arbequina.
• 3–4 tablespoons extra virgin olive oil, preferably DOP Siurana or DOP Les Garrigues.
• 1 small garlic clove, optional.
• 1 teaspoon fresh thyme or oregano.
• A pinch of salt, only if needed.
• ½ teaspoon lemon juice, optional.

For the toasts

• 1 rustic baguette or sourdough loaf.
• Extra virgin olive oil.

For finishing

• 8–12 L’Escala anchovy fillets.
• Cherry tomatoes, optional.
• Roasted red pepper, optional.
• Fresh parsley or microgreens.
• A few drops of extra virgin olive oil.

Optional: a few drops of Sherry vinegar or a small amount of lemon zest for a more pronounced acidic contrast.

Preparation

01 · Prepare the olives

The Mediterranean heart of the olivada

Drain the black olives thoroughly and make sure that no stones remain.

If using olives preserved in brine, pat them lightly with kitchen paper to remove excess moisture.

Place the olives in a food processor.

Add the garlic, if using, together with the fresh thyme or oregano.

Add a small amount of the extra virgin olive oil to begin with.

02 · Blend the olivada

Rustic texture, intense flavour

Blend the olives while gradually adding the remaining olive oil.

There is no need to create an entirely smooth cream.

For a more traditional olivada, it is preferable to retain a slightly rustic texture, with tiny pieces of olive providing body and character.

For a more refined presentation, continue blending until you obtain a finer and more homogeneous paste.

Taste and add salt only if necessary.

Add a few drops of lemon juice if you want to introduce freshness and balance the intensity of the olives.

The finished olivada should be rich, aromatic and firm enough to spread over the bread without becoming runny.

03 · Prepare the toasts

The essential crisp contrast

Cut the bread into thin, even slices.

Arrange them on a baking tray and lightly brush with extra virgin olive oil.

Toast in an oven at 180–200°C / 356–392°F until golden and crisp.

Alternatively, toast the slices in a frying pan or on a griddle, carefully controlling the heat to achieve a beautifully browned surface while keeping the centre slightly tender.

Remove from the heat and allow to rest briefly.

The toast should be crisp enough to support the olivada and anchovy without breaking, but not so hard that it becomes difficult to eat.

04 · Prepare the anchovies

The salty essence of the Empordà

Carefully drain the L’Escala anchovy fillets.

If necessary, remove any remaining small bones using tweezers.

Set the anchovies aside until the final assembly.

Handle them as little as possible to preserve their delicate texture.

Their flavour should provide intensity and depth while remaining balanced with the olivada.

05 · Assemble the toasts

The meeting of land and sea

Spread a generous but balanced layer of Catalan olivada over each toast.

Place one or two anchovy fillets on top, depending on the size of the bread.

For additional freshness, sweetness and colour, add a few pieces of cherry tomato or thin strips of roasted red pepper.

Finish with fresh parsley leaves or delicate microgreens.

Finally, drizzle with a fine thread of extra virgin olive oil.

06 · The gourmet finish

The final Mediterranean touch

For a more refined presentation, add a few drops of olive oil around the toasts and, if desired, a very small amount of lemon zest.

A tiny fresh thyme leaf can also be added as a finishing touch.

Use acidity sparingly.

The purpose is to enhance the flavour of the olives and anchovies rather than overpower them.

Serve immediately to preserve the contrast between the crisp toast, rich olivada and delicate anchovy.

Gourmet Suggestions

Magic Dreams Barcelona

To elevate this simple tapa into a more refined gastronomic creation:

• Use high-quality Arbequina olives for a more aromatic and balanced olivada.
• Choose a Catalan extra virgin olive oil with a fruity profile, preferably DOP Siurana or DOP Les Garrigues.
• Avoid over-blending the olivada if you want to preserve its traditional character and slightly rustic texture.
• Add the oil gradually to control the consistency and create a naturally rich emulsion.
• Use sourdough bread for greater depth of flavour and a more interesting crisp texture.
• Add the anchovies just before serving to preserve their texture and prevent the bread from becoming too moist.
• A few drops of lemon juice or Sherry vinegar can provide an elegant acidic contrast.
• For a contemporary presentation, pipe or dot the olivada onto the toast rather than spreading it evenly, then finish with microgreens.

The secret to a great olivada

The secret lies in balance.

A good olivada should not simply become a purée of olives.

It should retain the character of the olives, the perfume of the extra virgin olive oil and a subtle herbal note.

The oil should be incorporated gradually to control the texture and prevent the preparation from becoming too loose.

It is equally important to be careful with the salt.

Both olives and anchovies can already contain considerable amounts of salt, so always taste the preparation before adding any additional seasoning.

When olivada is combined with anchovies, balance becomes even more important.

The olives provide depth and fruity notes, while the anchovies bring marine intensity and salinity.

The toasted bread acts as the connecting element, providing texture and softening the overall combination.

Gourmet Presentation

Serve the toasts on an artisanal wooden board, a handmade ceramic platter or a Mediterranean-inspired plate.

Arrange the pieces slightly apart so they can be easily picked up and enjoyed.

You can alternate some toasts topped only with olivada and others with anchovies to create different levels of flavour intensity.

For a more elegant presentation, place a small amount of olivada on the plate and position the toast slightly angled over it.

Carefully arrange the anchovy on top and finish with microgreens, small thyme leaves or fresh parsley.

A few drops of extra virgin olive oil around the plate will add shine and reinforce the Mediterranean character.

For an aperitif table, the toasts can also be served with small bowls of olives, toasted almonds or dressed tomatoes.

The final presentation should evoke the essence of a Barcelona vermouth transformed into a refined gastronomic experience, while preserving the simplicity that makes this preparation so appealing.

Pairing

These toasts pair particularly well with a dry alcohol-free 0.0% white wine from DO Empordà, whose freshness helps balance the intensity of the olives and the salinity of the anchovies.

They are also an excellent match for an artisanal alcohol-free 0.0% vermouth, particularly as part of a Barcelona-inspired aperitif.

The acidity and herbal aromas of the vermouth create a pleasant contrast with the richness of the olivada.

For a completely Mediterranean experience, serve alongside very cold sparkling water with a thin slice of lemon.

Serving

The toasts should be assembled immediately before serving.

The olivada can be prepared in advance, but it is best spread over the bread shortly before the toasts reach the table.

This preserves the essential contrast between the crisp bread and creamy olive spread.

The anchovies should also be added at the last moment.

Serve the toasts at room temperature or slightly cool, but avoid serving them excessively cold so that the olivada and olive oil can express their full aromas.

Storage

Olivada: can be stored in an airtight container in the refrigerator for approximately 4–5 days. To protect it from oxidation, cover the surface with a thin layer of extra virgin olive oil.

Toasts: preferably prepare them on the same day. Once toasted, keep them in a dry, airtight container to preserve their crisp texture.

Anchovies: keep refrigerated and follow the storage instructions provided by the producer.

Once assembled, the toasts should be eaten immediately, as the moisture from the olivada and anchovies will gradually soften the bread.

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