The Benevolent Builder: Rabbi Semah Levy Kadi a.h.
By: Rachel Dayan
You might have savored this fantastic dip on a crusty Italian loaf in a restaurant, but this versatile dip is also right at home in your kitchen. You can scoop it up on crackers or pita chips, or serve it on your Shabbat table to spread on warm hallah. Try adding it to your Panini sandwich for a truly gourmet taste.
- ½ cup olive oil
- 8-10 cloves garlic
- 2 cans pitted black olives (6 oz.), drained
- 1 can pitted green olives (approx. 10 oz.), drained
- 1 tsp. salt
- Pepper to taste
- Mince garlic with oil in a food processor.
- Add the rest of the ingredients, and process for about 30 seconds to a minute, scraping sides occasionally, until olives are minced and no large pieces remain. Do not over process. The mixture should not be smooth but rather, slightly textured.
- Olive dip can be refrigerated for up to three weeks. It also freezes very well, so it can be frozen in portions.