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Recipe by Yussi Weisz

Olive Dip

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg

Yussi’s olive dip is one of his most popular. Watch him make this dip recipe and two other delicious ones on Baruch Hashem It’s Shabbos.

Ingredients

Olive Dip

  • fresh basil

  • juice of 1/2 lemon

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon cumin

Directions

Prepare the Olive Dip

1.

Drain and rinse the olives. Add to food processor together with the rest of ingredients. Blend for one to two minutes.

Olive Dip

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Betty
Betty
4 months ago

delish and easy!

Dovid Ballon
Dovid Ballon
9 months ago
devorah
devorah
1 year ago

olive dip thanks for the answer about rinsing. with the juice or without?

Question
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En}o}wah
En}o}wah
Reply to  devorah
1 year ago

I don’t use the juice, because I make tapenaide and it is too wet with it. The recipe says to drain and rinse. I would drain them but not rinse. It keeps the flavor up. The mayo adds liquid in anycase and when I make it I put just a bit of mayo and if I need more liquid I add olive oil a few drops at a time. The truth is you can do what you want with this type of recipe.

devorah
devorah
1 year ago

Hi do you need to rinse the olives? on the video Yussi just dumps it all in from the jar

Raquel
Raquel
Reply to  devorah
1 year ago

No need to rinse them. You can if you’d like.

Ayala
Ayala
1 year ago

Can you freeze this dip? And how long does the fresh dip last in the fridge? Thanks so much!!

Raquel
Raquel
Reply to  Ayala
1 year ago

Yes, you can freeze it. I think it would be good in the fridge for 4-5 days.