Vegetables with Olivada
Try this coarse olive dip with crunchy vegetables for fabulous finger food.
Recipe by:
Giada De Laurentiis
-
5
4
Easy
- 1 tin medium, pitted, black olives, drained
- 5g lemon zest
- 2 tbsp fresh lemon juice
- 3 tbsp extra-virgin olive oil
- 30g chopped fresh flat-leaf parsley
- 1 small clove garlic, coarsely chopped
- Salt and freshly ground black pepper
- 3 carrots, peeled and cut into 5 by 1cm sticks
- 1/2 cucumber, cut into 5 by 1cm sticks
- 1 large fennel bulb, trimmed, halved and sliced into 1cm pieces
- 100g cherry tomatoes
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.
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.
Show More
Previous 
