Green Olivada Recipes

VEGETABLES WITH OLIVADA

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.

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.

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.

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.

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.