Vegetables with Olivada

Ingredients

Olivada:

• 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

For the Olivada:

Directions

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.

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.