This creamy olive dip is our absolute favorite. We like to use home cured green olives, lots of garlic, and fresh rich olive oil. So simple, and so easy to make.
We have an olive grove in our backyard! Once the olive season begins, after the first rain, the trees are picked and the olives either get taken to the press to be pressed for oil(this is such a great activity!), or sorted into big jugs to be cured. These jugs filled with once-bitter-olives are kept in the machsan(storage) next to our house and are taken out throughout the year to be served with pretty much every meal. The first year we moved out to the country, the couple who own the property would bring us bowls of these olives every once in a while and at first we didn’t know what to do with them. They are cured in lemon and vinegar and, in my opinion, are a bit bitter when eaten as snacks, but we still wanted to use them, and that’s how this dip came about!
Once we tried it, there was no going back. So simple to throw together, but so full of flavor, this is a killer dip to serve alongside fresh bread and hummus. Try it with half hour challah, or this amazing water challah!
For a really lovely presentation, leave a couple olives full, and garnish your dip with diced red bell pepper and slices of lemon.
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