Black Olive Dip

                         - California


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Makes about 2 cups


This is a truly delicious and unusual dip using black olives, roasted peppers, anchovies and capers.  Those who don’t like anchovies please don’t be put off.  It doesn’t taste of anchovies; they merely add a richness and depth of flavor.


1, 6-ounce can chopped black olives, drained

About 2 tablespoons roasted red pepper - (or commercial)

4 or 5 cloves of roasted garlic, minced

1 tablespoon small capers

2 anchovies fillets, very finely minced *

¼ cup finely chopped sweet purple onion

1 green onion, chopped small, including the green

1 tablespoon finely minced fresh dill weed

juice and zest of ½ a fresh lemon

2 cups of mayonnaise - (or or favorite brand)

salt and fresh coarse ground black pepper to taste


Mix all ingredients together well.  Adjust seasonings.  Garnish with a slice of lemon, a thin strip of roasted pepper and a sprig of fresh dill weed.

* Vegetarians and Vegans leave out the anchovies



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Tastewells of Sonoma

is an online store offering you fine teas and herbs.  We have also collected an excellent selection of gourmet pepper, including Long Peppers from Bali.  You will be amazed by our selection of unique salts including Fleur de Sel, Pyramid Salt, Kosher Salt, Flake Salt and Hawaiian Red and Black salts.

        Copyright © 2008 - Geraldine Duncann

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