Olivada Recipes
GREEN OLIVADA
Steps:
- Puree all of the ingredients in a food processor; season to taste with salt and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to preserve; refrigerate for 2 weeks or freeze for longer.
VEGETABLES WITH OLIVADA
Provided by Giada De Laurentiis
Categories side-dish
Time 5m
Yield 4 servings (1 cup olivada)
Number Of Ingredients 11
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.
OLIVADA
Steps:
- Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
- While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
- Combine all ingredients in food processor. Pulse until mixture is spreadable.
- Serve with bread or crackers.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 2 grams
OLIVADA
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
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
ONE MORE USE FOR OLIVADA
Steps:
- Bring canned vegetable soup to a boil. Stir in olivada and freshly grated Parmesan cheese to change the nature of the soup.
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- Store in a jar with a tightly fitted lid in the refrigerator for up to 6 weeks. (I always add a little layer of additional oil in the jar, to keep the top of the olive spread moist.)
- Green Olives - Drain the olives and combine with the rest of the ingredients and process until you have a coarse puree.
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- Pulse the onions in a food processor until finely diced. If they are quite spicy, put them in a bowl and cover with cold water while you prepare the other ingredients.
- Pit the olives if necessary and pulse them along with the sun dried tomatoes in the food processor. You can leave them a bit chunky like mine or processes them into a paste with a tablespoon or two of olive oil.
- Drain the red onion and combine them in a bowl with the olives, sun dried tomatoes, garlic, and salt. You can add a bit of olive oil if you want, I didn’t add any. Garnish with fresh herbs and vinegar caviar balls and serve with toasted bread.
- Put the oil into the freezer for 30 minutes to an hour until it is almost to the point of freeing. If it starts to freeze around the edges, give it a stir.
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