olive dip

300g olives, bone removed

2 tablespoons capers

1 clove of garlic

1 teaspoon lemon juice

2 tablespoons EV olive oil (I was kindly gifted a lovely one from Merill, read more about it) A good quality oil makes all the difference!

1/2 cup chopped parsley

2 tablespoons ricotta

1/2 cup canellini beans

freshly ground pepper to taste

Both the olives (depending on the variety that you use) and capers are usually salty enough, so there probably won’t be any need to add more salt. You may want to add more beans or ricotta to decrease the intensity of the olive taste, so adjust the quantities as you go along according to taste. You will find that parsley counteracts the garlic aftertaste, so you may also add another clove or two if you prefer. Keep some parsley and capers to garnish when serving. Keep refrigerated before serving. This dip may be stored in the fridge for 2-3 days.

 


2 Comments

  1. Els
    Posted September 23, 2014 at 2:38 pm | Permalink

    Green or black olives? 🙂

    • Posted September 23, 2014 at 3:39 pm | Permalink

      I didn’t specify because you may use either type. I used green ones for this one but either will work really 🙂

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