Two Olive Dip Recipes

We enjoy this (really, really) Easy Green Olive Dip Recipe as well as the rich and sophisticated Black Olive Tapenade. They go along well with the Shabbos salads and appetizers and make delicious spreads on challah.

Make extra because these recipes both are great to have on hand for weekday cooking. See olive dips in planned over recipes for delicious ideas to keep under your crown.

Smple Green Olive Spread ~ Cooking for The King

2 cups green olives with pimento, rinsed and drained

2 garlic cloves, peeled

2 tablespoons mayonnaise

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

2. Add mayonnaise and pulse until just blended.

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

Getting an olive from tree to table is an involved process~a lot like raising children.

Black Olive Tapenade ~ Cooking for The King

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

1. 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.

2. Transfer to a small bowl. Stir in olive oil.

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

Two delicious and hearth healthy Olive Oil Dips


Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.