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Two Olive Dip Recipes PDF E-mail

KosherEye.com

by Renee Chernin, TheKosherChannel.com 

Olive oil, juice of the olive, is Israel's most precious fruit. We enjoy the easy Green Olive Dip or the more sophisticated Black Olive Tapenade as delicious spreads on challah. They make great additions to your menu during the week.

green-olive-dip

Simple Green Olive Spread

Ingredients:

2 cups green olives with pimento, rinsed and drained
2 garlic cloves, peeled
2 tablespoons mayonnaise

Directions:

Place olives and garlic in the work bowl of a food processor. Pulse until olives are coarsely chopped.

Add mayonnaise and pulse until just blended.

Notes:

Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 5 minutes

Black Olive Tapenade

blackolivetapenad

Ingredients:

1 cup brine cured olives, pitted
2 tablespoons capers, drained
4 anchovy fillets, optional
2 garlic cloves
1 tablespoon fresh lemon juice
1 tablespoon fresh basil leaves or 1 teaspoon dried
4 tablespoons olive oil

Directions:

Place olives, capers, anchovies, garlic, lemon juice and basil in the work bowl of a food processor. Pulse until olives are finely chopped, but not pureed.

Transfer to a small bowl. Stir in olive oil.

Notes:

Yield: Makes: 2 cups, 8-10 servings
Can make ahead ~ Active time: 15 minutes

Recipes: Appetizers,Spreads, Olives, Parve, Kosher

 


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