fbpx

Recipe by Yussi Weisz

Olive Dip

Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Egg

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

Please log in to rate

Reviews

Subscribe
Notify of
9 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
devorah
devorah
1 month ago

delicious

Betty
Betty
1 year ago

delish and easy!

Dovid Ballon
Dovid Ballon
1 year ago
devorah
devorah
2 years ago

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

Question
Mark your comment as a question
En}o}wah
En}o}wah
Reply to  devorah
2 years 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
2 years 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
2 years ago

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

Ayala
Ayala
2 years 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
2 years ago

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