Green Olivada Recipes

OLIVADA

Olivada image

Delicious olive spread -- great with a loaf of crusty Italian bread! If you want, you can add roasted red pepper, cannellini beans and whole sun-dried tomatoes at the end of the recipe for a complete antipasto.

Provided by Devora

Categories Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pitted black olives
2 garlic cloves, minced
1 tablespoon capers
1/3 cup extra virgin olive oil
1 teaspoon lemon juice
1/4 cup fresh parsley
1/4 cup sun-dried tomato
fresh ground pepper
cayenne pepper

Steps:

Combine in a food processor and serve. Garnish with fresh herbs such as thyme, basil or oregano.

Nutrition Facts : Calories 105.3, Fat 10.9, SaturatedFat 1.5, Sodium 215.1, Carbohydrate 2.5, Fiber 0.9, Sugar 0.7, Protein 0.5

VEGETABLES WITH OLIVADA

Vegetables with Olivada image

Provided by Giada De Laurentiis

Categories side-dish

Time 5m

Yield 4 servings (1 cup olivada)

Number Of Ingredients 11

Ingredients

1 can medium, pitted, black olives, drained
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 small clove garlic, coarsely chopped
Salt and freshly ground black pepper
3 carrots, peeled and cut into 2 by 1/2-inch sticks
1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
1 cup cherry tomatoes

Steps:

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.
Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

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