Warm Olivada

1. 1

   In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.

2. 2

   Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.

3. 3

   To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.

No additional tips available.