Prep 15 mins
Cook 5 mins
My fiancé loves olives and we always seem to have them around, lots of half-eaten deli plastics that are perfectly good, just waiting to be used. This seems to be the perfect answer. A second life for olives! Serve with bread as a dip or as a pasta sauce. This is from the "A New Way to Cook" cookbook.
- 1 garlic clove, peeled
- 1 pinch kosher salt
- 3⁄4 teaspoon orange zest (finely chopped or grated)
- 1 tablespoon chopped fresh thyme
- 1 teaspoon chopped fresh thyme
- 6 ounces green olives, pitted and coarsely chopped
- 6 ounces black olives, pitted and coarsely chopped
- fresh ground black pepper
- In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
- Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
- To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.