Green Olivada Food

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.

PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA

Steps:

• With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
• Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.

ARTICHOKE,FRESH MOZZARELLA SALAMI SANDWICHES (PANINI)

Steps:

• Mix first 5 ingredients in a medium bowl, season with salt and fresh black pepper,divide artichoke mixture among bottom halves of rolls.
• Top with cheese, then salami, spread top half of each roll with 2 tablespoons Olivada, place atop salami.
• Press sandwiches lightly to compact, wrap each tightly in plastic wwrap, refrigerate at least 4 hours or up to 1 day before serving.

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.