Greek olive dip
Dimitra's Dishes · ♥ 729 likes · 10K views · 4 min video
Read about olives in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 300 g Kalamata olives
Put the pitted Kalamata olives (and stuffed olives) in a food processor.
Loading the food processor
- garlic and jalapeno stuffed olives
- ¼ lemon lemon zest
- 2 tbsp lemon juice
Zest a quarter of the lemon peel, the bright yellow part only (the white part is bitter), and add with the lemon juice.
- 1 tbsp sun-dried tomatoes
- 2 tbsp capers
- 1 tsp dried oregano
- freshly cracked black pepper
Add the sun-dried tomatoes, which mellow the bite of the olives, the capers, dried oregano, black pepper and olive oil.
- 3 tbsp olive oil
Pulse to the desired consistency, leaving some texture, or run it to a smooth paste.
- olive oil
- capers
Transfer to a serving platter or jars; drizzle with olive oil, sprinkle with capers and finely chopped parsley.
Garnishing and serving
- finely chopped parsley
- toasted sourdough bread
Serve spread on toasted sourdough bread. Keeps fresh a long time in the refrigerator.
Variation: for a hint of sweetness, saute onion and scallion until soft and golden and mix into the dip after pureeing, not in the processor.