Recipe

Olivada Recipe

	Jimrug1 / All my dishes 1 year, 9 months ago This is the Lebanese version of the classic Italian Tapenade. Traditionally spooned over a mound of Labeneh (Drained Yoghurt) and eaten in bites with Arabic bread(Pita) as an appetizer. It is also very tasty when tossed with pasta or as a condiment on a cheese board. ... More Prep:25m Servings:8	Jimrug1
	lebanese middleeastern appetizer condiment sidedish simple olive anchovy capers pasta mediterranean

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Ingredients

1 cup Kalamata Olives, pitted & chopped

1 cup Mediteranean Green Olives, pitted & chopped

4 Anchovy Fillets rinsed, patted dry, minced

1 Tbl Salt Cured Capers rinsed, patted dry, minced

3 Cloves Garlic minced

2 Tbls Fresh Mint Leaves minced

3 Tbls Good Extra Virgiin Olive Oil

2 Tbls Flat Leaf Parsley minced

Directions

Put all ingredients except parsley into food processor and pulse to form a chunky paste. (About 10 Pulses)

Refrigerate 1 hr before serving and up to 1 week.

To Serve: Bring to room temp, stir in parsley.

Variation: Substitute rosemary for the mint and basil for the parsley to make the classic Italian version.

Suggestions: Toss w/ pasta as a side dish. Warm and serve w/ pita as an appetizer. Spread on toasted baguette and top w/ chopped scallion and tomato. Serve as a condiment on a cheese board.

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Comments

notyourmomma 1 year, 9 months ago said:
Stunning combination. Love this, got to love those anchovies.

schmeelaf 1 year, 9 months ago said:
Nice. I little bit tapenade. A little bit eastern.

greekgirrrl 1 year, 8 months ago said:
Just perfect!! can't wait to make this one..

rdh14 1 year, 8 months ago said:
Love the flavors here...great addition!

tilgidh 1 year, 3 months ago said:
Very nice.

Thank you!

Tilgidh

sas 1 year, 2 months ago said:
Not only is this going on some good toasted bread tonight but it is also being tossed into some linguine. I have every ingredient including the Kalamata. Your the man.~~~~~~~~Sas

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