Olivada 19 Food
VEGETABLES WITH OLIVADA
Provided by Giada De Laurentiis
Categories side-dish
Time 5m
Yield 4 servings (1 cup olivada)
Number Of Ingredients 11
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.
OLIVADA
Delicious olive spread -- great with a loaf of crusty Italian bread! If you want, you can add roasted red pepper, cannellini beans and whole sun-dried tomatoes at the end of the recipe for a complete antipasto.
Provided by Devora
Categories Spreads
Time 5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine in a food processor and serve. Garnish with fresh herbs such as thyme, basil or oregano.
Nutrition Facts : Calories 105.3, Fat 10.9, SaturatedFat 1.5, Sodium 215.1, Carbohydrate 2.5, Fiber 0.9, Sugar 0.7, Protein 0.5
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
WARM OLIVADA
My fiancé loves olives and we always seem to have them around, lots of half-eaten deli plastics that are perfectly good, just waiting to be used. This seems to be the perfect answer. A second life for olives! Serve with bread as a dip or as a pasta sauce. This is from the "A New Way to Cook" cookbook.
Provided by Miss Erin C.
Categories Sauces
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
- Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
- To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.
Nutrition Facts : Calories 301, Fat 29.5, SaturatedFat 3.9, Sodium 2851, Carbohydrate 12.9, Fiber 7.8, Sugar 0.6, Protein 2.4
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
OLIVADA
This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread.
Provided by Katie Floyd
Categories Dips and Spreads
Time 5m
Yield 14
Number Of Ingredients 3
Steps:
- Place olives and garlic in an electric blender. Add olive oil in a stream while pureeing; process until mixture becomes a thick, but not to smooth paste.
Nutrition Facts : Calories 127.4 calories, Carbohydrate 2.8 g, Fat 12.8 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 1.6 g, Sodium 471.7 mg
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