Recipe courtesy of Giada De Laurentiis
Vegetables with Olivada
Total:
5 min
Prep:
5 min
Yield:
4 servings (1 cup olivada)
Total:
5 min
Prep:
5 min
Yield:
4 servings (1 cup olivada)
Total:
5 min
Prep:
5 min
Yield:
4 servings (1 cup olivada)

Ingredients

Olivada:
  • 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

Directions

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Vegetable Terrine

Recipe courtesy of Laura Calder

Vegetable Chow Mein

Recipe courtesy of Ching-He Huang

Vegetable Lasagna

Recipe courtesy of Kelsey Nixon

Roasted Vegetable Medley

Recipe courtesy of Cooking Channel

Red Lentil and Vegetable Soup

Recipe courtesy of Good Housekeeping

Veggie Garbage Bread

Recipe courtesy of Chris Massie

Traditional Vegetable Curry

Recipe courtesy of Bal Arneson

So Much Pretty Food Here