Servings: 6 to 8.
The olive dressing is also delicious on asparagus, carrots, and Brussels sprouts.
Put the olives, parsley leaves, mayonnaise, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper in a food processor and pulse into a coarse paste.
Bring a large pot of well-salted water to a boil. Working in 3 batches, boil the broccolini until tender, about 5 minutes per batch. Drain each batch well and keep warm in a large bowl covered with foil.
Dab the olive mixture over the broccolini and toss well to combine. Season to taste with salt and pepper. Transfer to a platter, sprinkle with the chopped parsley, and serve.
Make Ahead Tips
The black olive dressing can be made 1 day ahead and refrigerated until ready to use.
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This is yummy. I used broccolette instead.
This is incredibly tasty! I did tweak the recipe a bit though: I used broccoli instead of broccolini and roasted it instead of boiling it. If you've never roasted broccoli, please try it! It gives it such a wonderful nutty flavor. I thought the raw garlic flavor was a little strong, so I will use a bit less next time. The olives really give an ordinary side dish a unexpected twist.
I love this recipe. It's so simple to make and the leftovers make a lovely lunch the next day.
I could not find broccolini, so I used broccoli. This was great. My husband even liked it, and he hates olives.
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