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

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