Recipe

Olivada Recipe

	Jimrug1 / All my dishes 4 months, 4 weeks 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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