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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 24 |
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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. Ingredients:
1 garlic clove, peeled |
1 pinch kosher salt |
3/4 teaspoon orange zest (finely chopped or grated) |
1 tablespoon chopped fresh thyme |
1 teaspoon chopped fresh thyme |
6 ounces green olives, pitted and coarsely chopped |
6 ounces black olives, pitted and coarsely chopped |
fresh ground black pepper |
Directions:
1. In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
2. 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.
3. 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.
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