Prep 15 mins
Cook 0 mins
This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.
- 226.79 g pitted kalamata olives (rinse if extremely salty)
- 2 clove garlic
- 59.14 ml chopped herbs (more or less to taste, like oregano, thyme and basil and parsley)
- olive oil
- Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
- If you don't have a food processor, just use a knife and finely chop.
- Add olive oil to cover.
- Serve with slices of hearty bread or crackers.
- It will keep for 3 days.
This was excellent, LLBunny! And easy, easy, easy! And versatile! I used a mix of fresh herbs - basil, flat-leaf parsley, marjoram an a bit of rosemary. Everyone loved it as a dip on bruschetta. Then a few days later, I took some of the leftover and stuffed some crepes triangles with it and a dab of feta as an appetizer. Excellent! Then a few days after that, I used the very little bit of leftover as a vinegrette - just added more olive oil, some good balsamic vinegar, and voila! A lovely vinegrette-type sauce for my grilled, stuffed zucchini rolls (which were an entree for a vegetarian dinner I made). Big hit with my vegetarian friend, who demanded the recipe. Thank you! Will be doing this again and using it as lots of different things. I'll bet it would be great stuffed under the skin of chicken breasts, or rolled up in phyllo, or...(lol)