Green Olivida Crostini

READY IN: 18mins
Recipe by BakinBaby

A quick and easy version of green olive spread that keeps for 2 weeks in the refrigerator or frozen for extended use. The Olivida can be used as a sandwich spread or as a topping for Crostini. Crostini means "little toasts'" in Italian. Inspired by RecipeSource and Bon Appetit, March 02.

Top Review by Susie D

This made a fun appetizer for a movie night. The flavors were a nice mix of salty, spicy, & garlicky. I used pimento stuffed green olives & doubled the red pepper flakes. I elected to not completely puree the olives as I prefer a slightly chunky texture. I also omitted the additional salt. I used the leftovers to make Recipe #265082 and those were tasty too. Thank you for sharing your recipe!

Ingredients Nutrition

  • 1 12 cups green olives (pitted)
  • 2 garlic cloves
  • 14 cup olive oil (if olives are packed in oil use instead of olive oil)
  • 1 tablespoon lemon juice
  • 14 teaspoon red pepper (dried or crushed)
  • 1 loaf Italian bread (sliced thin)


  1. Puree all ingrediens in a food processor; season to taste with salt and pepper.
  2. Transfer to a jar and pour 1/4" olive oil over top to preserve; refrigerate for up to 2 weeks or freeze for later use.
  3. Crostini:.
  4. Brush slices of bread with olive oil, cook at 400 degrees until golden brown; about 13 minute (toast can be made 1 day ahead, wrapped tightly).
  5. To serve; spread Olivia on top of cooled toast, serve as an appetiser.

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