Olivada (recipe post-vegan)

[Guest guest]

This is an Italian olive spread. It's good on crostini, french bread or whole

wheat rolls, as a sandwich filler with lettuce, onion and tomato, or thin down

with a little vegetable stock and toss with pasta for a different spaghetti

dinner.

 

" Olivada "

 

2 medium garlic cloves

8 large fresh basil leaves

1 Tblsp. fresh thyme leaves

1 1/2 cups drained black olives pitted

2 Tblsp. lemon juice

3 Tblsp. olive oil

 

Place garlic, basil and thyme in food processor or blender and process scraping

down sides of bowl, process until finely chopped. Add olives and lemon juice

and pulse, scraping down sides of bowl several times to form paste.

Add olive oil and pulse until it is incorporated. For a smoother paste as a

little extra oil. Adjust seasonings to your taste, like salt & pepper or red

pepper flakes.

Place in container and refrigerate until ready to use. Keeps for several days.

 

 

 

" Those who bring sunshine

to the lives of others,

cannot keep it from themselves. "

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

If you're in France, just call it " tapenade " ... :-)

 

Gosh, I love that olive spread... just about any version I've had.

[Guest guest]

Amy, I love to cover a piece of bread with the spread and place some chopped

roasted red bell peppers on top. Yummmmmmmmm Donna

 

Amy <sandpiperhiker wrote:If you're in France, just call it

" tapenade " ... :-)

 

Gosh, I love that olive spread... just about any version I've had.

 

 

 

 

 

 

 

[Guest guest]

> Amy, I love to cover a piece of bread with the spread and place some

> chopped roasted red bell peppers on top. Yummmmmmmmm Donna

 

 

Mmm, that would be good too, Donna. I used to go a restaurant (when I

lived in MD, and worked near that restaurant) that served tapenade

with the bread, instead of butter or oil & cheese like some do now.

It was a treat just to sit down and that glistening bowl of olive

STUFF... :-)

 

Amy