Name: Green Olivada
Ingredients: 1 c Pitted green olives; 1 1/2 tb Capers, rinsed and drained; 1 Garlic clove; Pepper to taste; 3 tb Extra virgin olive oil; 1 ts Grated lemon zest; 2 lb Small Yellow Finn or Yukon Gold potatoes, cooked and cooled to room temperature

There are words written by kings, by emperors, by princes, by poets, by sages, by philosophers, by fishermen, by statesmen, by men learned in the wisdom of Egypt, educated in the schools of Babylon, and trained at the feet of rabbis in Jerusalem. It was written by men in exile, in the desert, in shepherd’s tents, in green pastures, and beside still waters. Among its authors we find a tax-gatherer, a herdsman, a gatherer of sycamore fruit. We find poor men, rich men, statesmen, preachers, captains, legislators, judges, and exiles. The Bible is a library full of history, genealogy, ethnology, law, ethics, prophecy, poetry, eloquence, medicine, sanitary science, political economy, and the perfect rules for personal and social life. And behind every word is the divine author, God Himself.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
		Tvfn	16	Servings

INGREDIENTS

1	c	Pitted green olives
1 1/2	tb	Capers, rinsed and drained
1		Garlic clove
		Pepper to taste
3	tb	Extra virgin olive oil
1	ts	Grated lemon zest
2	lb	Small Yellow Finn or Yukon Gold potatoes, cooked and cooled to room temperature

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. Yield: 16 potato slices
Recipe by: TVFN CHEF DU JOUR DONATA MAGGIPINTO SHOW #DJ9316
Posted to MC-Recipe Digest V1 #388 by "Ed Bauman" <BIRCHCREEK@msn.com> on
Jan 25, 97.

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