OLIVADA RECIPE
This garlicky black olive spread is quick to make and great to keep in the refrigerator for a tasty snack or for a fast meal with pasta.
Provided by Marcellina
Categories Appetizer
Time 10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50 kcal, Fat 5 g, Cholesterol 1 mg, Sodium 57 mg, ServingSize 1 serving
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.
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.
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
TOMATO AND OLIVADA CROSTINI
Categories Olive Tomato Appetizer Bake Vegetarian Parmesan Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50 crostini
Number Of Ingredients 9
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.
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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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