Prep 5 mins
Cook 10 mins
If you're a fan of sweet & savour combinations, this is the olive paste for you. This is another one of those very unusual dip combinations but it works so well together. I serve it with water crackers and fresh carrots / celery. Cooking time is processing time
- 4 cloves garlic, peeled
- 1 cup kalamata olive, pitted
- 1⁄2 cup raisins
- 2 tablespoons fresh oregano
- 1 lemon, juice of
- 2 tablespoons olive oil
- Place garlic, olives& raisins into the bowl of a food processor- process until chopped Add orgegano, lemon juice& olive oil and process again to form a corase paste.
- Seaon with salt& pepper to taste (Just remember that olives are already salty).
I was going to make regular olive dip for my book club but luckily found this one first. I had some larger raisins left from Christmas baking and used those. The dip was delicious and different. I served it with store-bought bread sticks and carrots, but next time I will make some really good crusty bread to do it true justice. Thanks for a keeper.
I made this for a party and it was great! You don't really need to add the salt and pepper.