Warm Olivada

Miss Erin's Note:

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.

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Yield: 1.5 cups

• 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

Directions:

1. In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
2. 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.
3. 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.