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“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.”
1 1/2 cups

Ingredients Nutrition


  1. In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
  2. 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.
  3. 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.

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