Vegetables with Olivada

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  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings (1 cup olivada)
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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


  1. 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.
  2. 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.