Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Pitted green olives

  2. 1 1/2 tablespoons 22ml Capers - rinsed, drained

  3. 1 Garlic clove

  4. Freshly-ground black pepper - to taste

  5. 3 tablespoons 45ml Extra-virgin olive oil

  6. 1 teaspoon 5ml Grated lemon zest

  7. 2 lbs 908g / 32oz Small Yellow Finn or Yukon Gold potatoes - cooked, and Cooled to room temperature

Instructions Jump to Ingredients ↑

  1. Place olives and capers in a food processor. Pass the garlic clove through a garlic press onto the olives and capers. Add the pepper. With the motor running, slowly pour the oil through the feed tube and process until smooth. Transfer to a bowl, stir in the lemon zest and adjust seasoning.

  2. To serve: Slice potatoes into 1/8-inch slices and spread each slice with some of the olivada. Arrange on a platter.

  3. This recipe yields 16 potato slices.


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