Green olivada
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pitted green olives |
| 1½ | tablespoon | Capers, rinsed and drained |
| 1 | Garlic clove | |
| Pepper to taste | ||
| 3 | tablespoons | Extravirgin olive oil |
| 1 | teaspoon | Grated lemon zest |
| 2 | pounds | Small Yellow Finn or Yukon Gold potatoes, |
Directions
Place olives and capers in a food processor. Pass the garlic clove through a garlic press onto the olives and capers. Add the pepper.
With the motor running, slowly pour the oil through the feed tube and process until smooth. Transfer to a bowl, stir in the lemon zest and adjust seasoning. To serve: Slice potatoes into ⅛- inch slices and spread each slice with some of the olivada. Arrange on a platter.
Yield: 16 potato slices. ______ Posted to MC-Recipe Digest V1 # Recipe by: TVFN CHEF DU JOUR SHOW# DJ9316 From: "Ed Bauman" <BIRCHCREEK@...> Date: Fri, 6 Dec 96 01:39:49 UT