Vegetables with Olivada

Try this coarse olive dip with crunchy vegetables for fabulous finger food.
  • 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.

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