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

DIRECTIONS

Place all ingredients, except the salt and pepper in the bowl of afood 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.