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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.
1 (10-ounce) jar Gefen Manzanilla Olives
1/2 cup Gefen Mayo
5 cloves garlic
2 scallions
fresh parsley
fresh basil
juice of 1/2 lemon
1/2 teaspoon black pepper
1/2 teaspoon cumin
Drain and rinse the olives. Add to food processor together with the rest of ingredients. Blend for one to two minutes.
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delish and easy!
olive dip thanks for the answer about rinsing. with the juice or without?
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.
Hi do you need to rinse the olives? on the video Yussi just dumps it all in from the jar
No need to rinse them. You can if you’d like.
Can you freeze this dip? And how long does the fresh dip last in the fridge? Thanks so much!!
Yes, you can freeze it. I think it would be good in the fridge for 4-5 days.