Ingredients
1 1/2 cups green olives, rinsed
2 tablespoons kosher salt
2 teaspoons pure chile powder, such as guajillo or Colorado
Key limes, halved (see Note)
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Fine mesh sieve for silky purees, dusting, straining
Lever-press citrus juicer — maximum juice, no seeds
Electric grinder for spices, coffee, dried herbs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Fine mesh sieve for silky purees, dusting, straining
Lever-press citrus juicer — maximum juice, no seeds
Electric grinder for spices, coffee, dried herbs
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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arrange the vegetables and olives on a platter. in a small bowl, combine the salt with the chile powder. dip a lime half in the chile salt and dab the vegetables with it; squeeze the juice over the vegetables. serve with the remaining lime halves and with the remaining chile salt in a dipping bowl.