simple black olive and caper dip

https://calgaryavansino.com/recipes/simple-black-olive-and-caper-dip/

  • Serves

    makes 2-3 servings

  • Preparation Time

    5-7 minutes

Ingredients

  • 150g black kalamata olives, pitted (plus extra to serve)
  • 2 tbsp capers, rinsed
  • Small handful fresh flat leaf parsley - no stems
  • 3 tbsp ricotta cheese
  • 1 tbsp lemon juice
  • 1 and 1/2 tbsp extra virgin olive oil
  • Salt and pepper, to season
  • 1 and 1/4 cups black kalamata olives, pitted (plus extra to serve)
  • 2 tbsp capers, rinsed
  • Small handful fresh flat leaf parsley - no stems
  • 3 tbsp ricotta cheese
  • 1 tbsp lemon juice
  • 1 and 1/2 tbsp extra virgin olive oil
  • Salt and pepper, to season
Share This!
Print This!

This simple black olive and caper dip transports you to the Mediterranean within minutes (that’s as long as it takes to make it!). So delicious with a big bowl of crudités or some whole-grain or flax crackers. Make it for guests or as an afternoon, post work/school snack. 

Place everything together in a large bowl and blitz with a hand mixer.

Taste the mix and season with salt and pepper, keeping in mind that olives are already salty. At this point you may want to add a little extra lemon juice too.

Decant to your serving dish, scattering with a couple of chopped olives. This dip is also delicious with crudités if you don’t have any crackers to hand.