Catalan Olivada with Anchovies – Gourmet Mediterranean Spread.

Catalan Olivada, also known as Catalan tapenade, is a creamy spread made mainly from black Arbequina olives, a variety deeply rooted in Catalonia, especially in Camp de Tarragona and Les Garrigues. For centuries, olives have symbolized prosperity and have been a staple of Mediterranean cuisine, making Olivada a natural part of our culinary heritage.

In Catalonia, Olivada is commonly served with vermouth, breakfasts, appetizers, or toasted bread. It is used in both traditional dishes and modern culinary creations. To make it, olives are crushed with extra virgin olive oil, preferably DOP Siurana or DOP Garrigues, and seasoned with salt, herbs, and spices. While black olives are the most common, a delicious green olive version is also prepared.

L’Escala anchovies are a cornerstone of Catalan gastronomy. Since ancient times, Greeks and Iberians used this area of the Empordà for fishing and curing anchovies. Today, families continue to cure anchovies in wooden barrels with quality sea salt, cleaning each fillet by hand to create a perfectly balanced, flavorful product.

Gourmet Recipe: Catalan Olivada with Anchovies and Crispy Toasts

Ingredients (for 4 servings):

For the Olivada:

• 200 g pitted black olives (preferably Arbequinas)

• 3–4 tbsp extra virgin olive oil

• 1 small garlic clove (optional)

• 1 tsp thyme or oregano

• Pinch of salt

• ½ tsp lemon juice (optional)

For Assembly:

• 8–12 L’Escala anchovies

• 1 rustic baguette or sourdough bread

• Extra virgin olive oil

• Cherry tomatoes or roasted peppers (optional)

• Parsley leaves or microgreens for garnish

Preparation:

1. Prepare the Olivada:
   Place the olives in a food processor. Add garlic (if using), herbs, and a splash of olive oil. Blend while gradually adding the remaining oil until a smooth paste forms. Adjust salt and add lemon for a fresher taste if desired.

2. Prepare the Toasts:
   Slice the bread thinly, drizzle lightly with olive oil, and toast in the oven or on a pan until crispy.

3. Assemble Gourmet Toasts:
   Spread a generous layer of Olivada on each toast. Place an anchovy fillet on top. Optionally, add cherry tomatoes, roasted peppers, or fresh herbs. Finish with a drizzle of extra virgin olive oil.

Serving Suggestion:
Serve as an elegant Mediterranean appetizer, perfectly paired with a white DO Empordà wine or an artisanal non-alcoholic vermouth 0.0%.

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