Tuesday, January 11, 2011

Vegetables with Olivada

Vegetables with Olivada

Giada De Laurentiis
*Yummy! I made it for Christmas Eve*



  • 1 can medium, pitted, black olives, drained
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 small clove garlic, coarsely chopped
  • Salt and freshly ground black pepper
  • 3 carrots, peeled and cut into 2 by 1/2-inch sticks
  • 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
  • 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
  • 1 cup cherry tomatoes


Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.

Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve

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