Recipe

Olivada Recipe


Olivada Recipe
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... More

Jimrug1

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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
  1. Put all ingredients except parsley into food processor and pulse to form a chunky paste. (About 10 Pulses)
  2. Refrigerate 1 hr before serving and up to 1 week.
  3. To Serve: Bring to room temp, stir in parsley.
  4. Variation: Substitute rosemary for the mint and basil for the parsley to make the classic Italian version.
  5. 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


Stunning combination. Love this, got to love those anchovies.


Nice. I little bit tapenade. A little bit eastern.


Just perfect!! can't wait to make this one..


Love the flavors here...great addition!


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