Olive And Garlic Dip

I prefer green olives to black ones, but black will work well with this recipe too. You can even do half green and half black.

Directions

1. Place all ingredients in a food processor with the blade attachment. Pulse until olives and garlic are coarsely ground.

2. Transfer to a bowl and add olive oil just to cover.

3. Serve room temperature, with challah.

Notes:

This yields quite a bit, but it can stay in fridge for two to three weeks if covered with oil.

Photography: Moishe Wulliger

Food Styling: Renee Muller

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