Savory Olive Dip

Baby Kato


This lovely dip will last in the fridge for 2 - 3 days, covered, but I doubt that it lasts that long.

It's a great start to a meal, fully of flavor and textures. It will get you salivating for the meal to come.


★★★★★ 1 vote

10 Min
Food Processor


  • ·
    1 cup green olives, pitted, coarsely chopped
  • ·
    1 large garlic clove, coarsely chopped
  • ·
    2 anchovies
  • ·
    1 tbsp capers
  • ·
    3 tbsp cream cheese or ricotta cheese
  • ·
    1/2 tbsp white wine vinegar
  • ·
    2 1/2 tbsp fresh squeezed lemon juice
  • ·
    4 tbsp extra virgin olive oil
  • ·
    1/2 tsp fresh thyme
  • ·
    1/2 tsp fresh rosemary
  • ·
    2 tbsp fresh parsley
  • ·
    1/4 tsp freshly ground black pepper

How to Make Savory Olive Dip


  1. Place the olives in a blender or food processor and hit puree; pour into a bowl and set aside until needed.
  2. Put the rest of the ingredients into the blender and hit puree again until the mixture is smooth.
  3. Now scrape down the sides and add the previously pureed olives to the mixture and puree one more time, adding additional oil if necessary.
  4. Pour into a bowl and enjoy with bread, crackers or vegetables.

Printable Recipe Card

About Savory Olive Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtag: #Malta

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