Olivada is a quick, garlicky Greek olive spread. 


Ολίβαδα
/olívada/
Serves 10 people

1 cup (130 g) pitted Kalamata olives
1 Tbs. (15 g) capers
2 organic garlic cloves
1 Tbs. (15 ml) organic lemon juice
black pepper and red pepper flakes to taste
1/4 cup (60 ml) olive oil
(gluten-free) baguette, sliced and toasted
optional: 
  • anchovy fillets
  • 2 Tbs. (30 ml) red wine vinegar

  1. ένα /éna/ 1. Chop the olives, capers, garlic (and optional anchovies)

  2. δύο /dío/ 2. Pulse in a blender.

  3. τρία /tría/ 3. Mix in a bow the lemon juice, black pepper and red pepper flakes and add the olive mixture.

  4. τέσσερα /tésera/ 4. Drizzle in the oil (and optional vinegar).

  5. πέντε /pénde/ 5. Taste and adjust the flavors.

  6. έξι /éxi/ 6. Place the bowl next to slices of toasted baguette.

  1. επτά /eptá/ 7. Place extra olivada in a jar or container and cover the top with film of oil. Store in the refrigerator for up to one month.

  1. Καλή όρεξη!
    /kalē órexē/


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