Olive dip

Olive dip

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

No spread of meze dishes is complete without a little bowl of this powerful olive dip, richly flavoured with plenty of garlic.

Try adding 1–2 tablespoons of Greek yoghurt. This results in a slightly more mellow flavour and a pale purple dip. Or bring it closer to the French dip tapenade by adding a few anchovies, parsley or 1 teaspoon of capers.

Ingredients

Quantity Ingredient
100g kalamata olives, pitted
1 garlic clove
1 tablespoon extra-virgin olive oil

Method

  1. Mix all the ingredients together. Using a hand-held blender or food processor, blend until fairly smooth.
  2. Serve with toasted bread, flatbreads or raw vegetables for dipping.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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