OLIVADA
Steps:
- Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
- While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
- Combine all ingredients in food processor. Pulse until mixture is spreadable.
- Serve with bread or crackers.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 17 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 155 milligrams, Sugar 2 grams
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Nadeeshan1234 nadeesha
nadeeshan1234n@hotmail.comThis olivada is so easy to make and it's so delicious. I love that I can make it ahead of time and it's always ready to serve.
dev saran
saran_dev85@gmail.comI love the salty, briny flavor of this olivada. It's the perfect addition to any Mediterranean-inspired dish.
mohammad asghar khan
a_mohammad@yahoo.comThis is the best olivada recipe I've ever tried. It's so flavorful and versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and even as a pasta sauce.
Dipendra Upadhayay
u-dipendra70@gmail.comThis olivada is so easy to make and it's so delicious. I love that I can make it ahead of time and it's always ready to serve.
James Juam
james@hotmail.frI'm not a huge fan of olives, but I really enjoyed this olivada. The capers and anchovies really balance out the flavor of the olives.
Jeni Sue Mierz (Jeni Sue)
js@hotmail.comThis olivada is a great way to add some Mediterranean flair to your meals. It's so versatile and can be used in so many different ways.
Hendricks Yeboah
y-h@gmail.comI made this olivada for a party and it was a huge hit. Everyone loved it!
Marjorie Arnold
marjoriea1@yahoo.comThis olivada is so delicious! I love the combination of olives, capers, and anchovies. It's the perfect spread for crackers or bread.
Ushalani Usha
u52@gmail.comI've never made olivada before, but this recipe was so easy to follow. It turned out perfectly!
Dr Hamud
hd@hotmail.comThis is a great recipe for a quick and easy appetizer. It's also a great way to use up leftover olives.
Chibesa Chisenga
chibesa_c@hotmail.frI love the salty, briny flavor of this olivada. It's the perfect addition to any Mediterranean-inspired dish.
hichem dz
hichemd@gmail.comThis olivada is so versatile. I've used it as a spread on sandwiches, as a dip for vegetables, and even as a pasta sauce. It's always delicious.
Noor khan Noor khan
k.n@gmail.comI was a bit skeptical about this recipe at first, but I'm so glad I tried it. It's absolutely delicious! I served it with crackers and cheese, and it was a perfect appetizer.
Angie Eduardo
angie_eduardo2@yahoo.comThis is the best olivada I've ever had! I love the addition of capers and anchovies. It gives it such a unique and delicious flavor.
Sohag V S Khan
s.khan76@yahoo.comI've made this olivada several times now, and it's always a hit. It's so easy to make, and it's a great way to use up leftover olives.
Mohammed alknane
mohammed_alknane@hotmail.frThis olivada recipe is a keeper! The flavors are so rich and complex, and the texture is perfect. I love how the olives, capers, and anchovies all come together to create such a delicious and versatile spread.