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.
Olive and Garlic Dip
- Cooking and Prep: 10 m
- Serves: 12
Prepare the Dip
Place all ingredients in a food processor with the blade attachment. Pulse until olives and garlic are coarsely ground.
Transfer to a bowl and add olive oil just to cover.
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