Green Olivada

Recipe Ingredients

1 cup	237ml	Pitted green olives
1 1/2 tablespoons	22ml	Capers - rinsed, drained
1		Garlic clove
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Extra-virgin olive oil
1 teaspoon	5ml	Grated lemon zest
2 lbs	908g / 32oz	Small Yellow Finn or Yukon Gold potatoes - cooked, and
		Cooled to room temperature

Recipe Instructions

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 1/8-inch slices and spread each slice with some of the olivada. Arrange on a platter.

This recipe yields 16 potato slices.

Source:
CHEF DU JOUR - (Show # DJ-9316) - from the TV FOOD NETWORK

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