Spring is synonymous with light, refreshing recipes like today’s: a colorful assortment of vegetables for dipping in our Olivada (black olive spread) from Bajo Aragón.
For the vegetables, the spring harvest offers plenty of options—carrots, cucumbers, zucchini, celery, endive, and more—so you can prepare this dish using whatever you like best. And for those who prefer bolder flavors, you can try the recipe with our Arbequina Olivada. Delicious!
Ingredients
- 1 red pepper
- 1 cucumber
- 1 celery
- 1 red endive
- 3 carrots
Salsas utilizadas
Instructions
- Wash all the vegetables thoroughly and cut them into strips.
- Place the olivada in a small bowl and arrange all the vegetables around it.
- Ready for dipping!