Olivada
From jimrug1 16 years ago
- - to make
- Serves 8
This is the Lebanese version of the classic Italian Tapenade. Traditionally spooned over a mound of Labanee (Drained Yoghurt Cheese) 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.
Ingredients
- 1 cup kalamata olives, pitted & chopped shopping list
- 1 cup Mediteranean green olives, pitted & chopped shopping list
- 4 anchovy fillets rinsed, patted dry, minced shopping list
- 1 Tbl salt Cured capers rinsed, (or wet packed capers patted dry) minced shopping list
- 3 cloves garlic minced shopping list
- 2 Tbls fresh mint leaves minced shopping list
- 3 Tbls Good Extra Virgin olive oil shopping list
- 2 Tbls flat leaf parsley minced shopping list
How to make it
- 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 fresh oregano or 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.
The Rating
Reviewed by 5 people-
just perfect!! can't wait to make this one..
greekgirrrl
in Long Island loved it
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Very nice.
Thank you!
Tilgidh
tilgidh
in Blackshear loved it
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(I think I'm beginning to sound like a broken record) Yummmmmmmmmmm!! ^5
windy1950
in Flint loved it
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