One More Use For Olivada Recipes

OLIVADA

Steps:

• Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.

CROSTINI WITH SPICY GREEN OLIVADA

Steps:

• Finely chop first 6 ingredients in processor. Blend in 5 tablespoons oil. Transfer to small bowl. (Can be made 2 days ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 400°F. Arrange bread slices on large baking sheet. Brush with 2 tablespoons oil. Bake until crisp and golden, about 13 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• Spread olive mixture onto toasts. Sprinkle with Kalamata olives and 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.

OLIVADA RECIPE

Steps:

• Add all ingredients except olives to the bowl of a food processor and process until well blended.
• Add the olives and pulse until the olives are coarsely chopped and combined with the other ingredients.

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.

TOMATO AND OLIVADA CROSTINI

Steps:

• Preheat oven to 350°F.
• Arrange bread slices in one layer on 2 baking sheets and sprinkle half with Parmesan. Toast slices in upper and lower thirds of oven until crisp and golden, 8 to 12 minutes, and cool. Crostini may be made 2 weeks ahead and kept in an airtight container at room temperature.
• In a colander or sieve drain tomatoes well, pressing gently on solids to squeeze out as much liquid as possible, and blot with paper towels. Chop tomatoes fine. In a bowl stir together tomatoes, oil, garlic paste, parsley, sugar, and salt and pepper to taste.
• Put a heaping teaspoon tomato mixture on each Parmesan crostino and top with 1/4 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste. Spread each plain crostino with 1/2 teaspoon olive paste and top with a heaping 1/2 teaspoon tomato mixture.
• Garnish crostini with parsley leaves.