Turkish•quick
Green Olive Dip
Green olive dip with capers, anchovy, parsley, garlic and lemon juice. It is the EASIEST appetizer ever! And tastes so good!
- Prep time
- 5 min
- Cook time
- 4 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1½ cups green olives (we use 1 cup Castelvetrano and ½ cup pitted green olives)
- 2 tablespoons capers (drained)
- 2 tablespoons parsley (chopped)
- 1 clove garlic (chopped)
- 1 piece anchovy fillet
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 tablespoon pine nuts (roasted or unroasted)
- 1 tablespoon parsley (chopped)
- 1 pinch black pepper
- ¼ teaspoon lemon zest
- 1 tablespoon extra virgin olive oil
Instructions
- 1
Remove the pits of green olives if needed.
- 2
Put green olives, capers, parsley, garlic, anchovy fillet, olive oil, lemon juice and salt in the bowl of a food processor. Pulse for 5-7 seconds until finely chopped. Scrape down the sides if needed. Transfer into a bowl.
- 3
Optionally, top with pine nuts, parsley, black pepper and olive oil. Serve immediately.
- 4
Store the leftovers in the refrigerator for up to one week.