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.
CHICKEN WITH BLACK OLIVADA
Steps:
- Preheat the broiler. Mix oregano or rosemary in a tablespoonful or so of olivada; rub this mixture under skin and over skin. Drizzle some olive oil over top and broil or grill, several inches away from heat source until chicken is done (or bake in oven for 20 to 30 minutes or until done). Season with salt and pepper and serve with lemon wedges.
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
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
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
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
PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA
Provided by Rick Rodgers
Categories Salad Olive Pasta Tomato Side Picnic High Fiber Backyard BBQ Dinner Lunch Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
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.
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OLIVADA: SPANISH OLIVE PATE - CILANTRO AND CITRONELLA
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Cuisine SpanishTotal Time 25 minsCategory StarterCalories 310 per serving
- 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.
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