Video: How to make olive dip

 

Flavours of home is a series of recipes from around the world cooked by people at home in Otago. This week Afife Harris from Lebanon shows us how to make an olive dip.

Afife Harris makes this simple dip with home-cured Central Otago olives. However, you could use commercial olives, although the flavour might not be as good.


Olive dip

250g cottage cheese
150g cream cheese, softened
2 fat cloves of garlic
A handful of fresh mint or 1 Tbsp dried
125g black olives with stones removed
Salt to taste (the olives will be salty so you may not need much)

Put all the ingredients in the food processor. You can pulse the mix for a chunky dip or process for longer if you want a smooth dip.

Serve as a dip with fresh vegetable sticks such as celery, carrot, broccoli florets, green pepper slices, tomatoes, or you can use crackers or crisps, or use it as a spread.


Tips:

• Make sure the olive stones have been removed - you'll soon hear them in the processor if they haven't.

• Olives, especially home-cured ones, are good as snacks or nibbles with drinks, or on an antipasto platter.

• Mrs Harris also likes to use her home-cured olives in borek with feta cheese and spinach. Borek are little pies made with filo pastry.


- Thanks to Afife Harris, Centre City New World and Leith Distributors.

 

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