Warm Olivada

Name: Warm Olivada
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 1/2 cups
Ingredients: 1 garlic clove, peeled; 1 pinch kosher salt; 3/4 teaspoon orange zest (finely chopped or grated); 1 tablespoon chopped fresh thyme; 1 teaspoon chopped fresh thyme; 6 ounces green olives, pitted and coarsely chopped; 6 ounces black olives, pitted and coarsely chopped; fresh ground black pepper

Submitted by Miss Erin C.

"My fiancé loves olives and we always seem to have them around, lots of half-eaten deli plastics that are perfectly good, just waiting to be used. This seems to be the perfect answer. A second life for olives! Serve with bread as a dip or as a pasta sauce. This is from the "A New Way to Cook" cookbook."

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Ready In:: 20mins
Ingredients:: 8
Yields:: 1 1/2 cups

ingredients

1 garlic clove, peeled
1 pinch kosher salt
³⁄₄ teaspoon orange zest (finely chopped or grated)
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh thyme
6 ounces green olives, pitted and coarsely chopped
6 ounces black olives, pitted and coarsely chopped
fresh ground black pepper

directions

In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.