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Delicious green olive dip served in a bowl with fresh herbs

Green Olive Dip

A delectable and tangy dip that strikes the perfect balance of flavors and textures, transforming any gathering into an unforgettable experience.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1½ cups green olives Opt for a mix of flavorful varieties, like 1 cup Castelvetrano and ½ cup pitted green olives.
  • 2 tablespoons capers Adds a burst of briny flavor; minced pickles can work as a substitute.
  • 2 tablespoons parsley Brings freshness; can be substituted with basil.
  • 1 clove garlic Finely chopped; adjust according to preference.
  • 1 piece anchovy fillet Adds depth; omit for a vegetarian version.
  • 2 tablespoons extra virgin olive oil Choose high-quality oil for richness; you can use regular olive oil if preferred.
  • 1 tablespoon fresh lemon juice Balances flavors; bottled lemon juice can be substituted.
  • ¼ teaspoon salt Enhances all flavors; taste before adding more.
  • 1 tablespoon pine nuts Optional; can be swapped with walnuts.
  • 1 tablespoon parsley (for garnish) Use to delight the eye.
  • 1 pinch black pepper Adjust based on your heat preference.
  • ¼ teaspoon lemon zest Infuses brightness; fresh zest enhances flavor.
  • 1 tablespoon extra virgin olive oil (for drizzle) Provides a beautiful finish.

Method
 

Preparation
  1. Begin by removing the pits from the green olives if necessary.
  2. In a food processor, combine green olives, capers, parsley, garlic, anchovy, olive oil, lemon juice, and salt.
  3. Pulse for about 5-7 seconds until finely chopped, scraping the sides if needed.
  4. Transfer the mix into a bowl.
  5. Top with pine nuts, a sprinkle of parsley, black pepper, and drizzle with extra virgin olive oil.
  6. Serve the dip immediately, or store leftovers in an airtight container in the refrigerator for up to a week.

Notes

For best flavor, let the dip rest for 30 minutes before serving. Store in an airtight container in the refrigerator for optimal freshness; can be frozen for up to three months.