Olive and Garlic Dip

  • Cooking and Prep: 10 m
  • Serves: 12
  • No Allergens

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.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Dip

  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.


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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