Green Olive Dip

Estelle  Chait
by Estelle Chait
4 servings
11 min

Growing up, dips and bread were reserved for appetizers at the restaurants. We never made homemade bread and spreads to serve it with. When I moved to Israel, and started keeping the Shabbat, homemade Challah bread and an assortment of dips- some bought from the store or the shuk in Jerusalem, some made in the home kitchen, were an entire first course of every meal. Little plates of fried eggplant, harissa, olive dip, hummus, creamy techina mixed with parsley, green lentil salad with red peppers- there were hundreds! It quickly became the favorite part of our meal- eating family style reaching over the table, catching up, and whetting the appetite for all the good foods to come. This is one of our favorite dip recipes; I love how easy it is to prepare, yet so delicious! The landowners of our house have an olive grove in the backyard and once cured, they made the most wonderful olive dip.

Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 1 Minutes Total time: 11 min
Show Nutrition Info
Hide Nutrition Info

  • 1 cup pitted green olives
  • 5 garlic cloves
  • 1/8 tsp salt
  • 3 Tbs olive oil

Place olives, garlic and salt in a food processor fitted with the blade attachment. Pulse a couple times.
Add olive oil. Blend until desired consistency. We like ours not chunky but not totally smooth.
Keep refrigerated in an airtight container. Enjoy with fresh bread or as a spread for bagels.
Estelle  Chait
Want more details about this and other recipes? Check out more here!