• 4servings
  • 5minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can medium, pitted, black olives, drained

  2. 1 teaspoon lemon zest

  3. 2 tablespoons fresh lemon juice

  4. 3 tablespoons extra-virgin olive oil

  5. 1/4 cup chopped fresh flat-leaf parsley

  6. 1 small clove garlic, coarsely chopped Salt and freshly ground black pepper

  7. 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

  8. 1 cup cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Photo: Vegetables with Olivada Recipe 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.

  2. 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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