Divine Black Olive Dip

Wrong olives and right olives

I picked up the wrong olives and ended up with those nasty, rubbery, flavourless ones instead of softly wrinkled, salty ones.

Somewhat loathe to throw away a whole jar of olives, even exceedingly bad ones, I came up with this dip-which-is-nearly-but-not-quite-a-tapenade (no anchovies).  Having done so, I’m now dying to try it using some good olives; something that tastes this good with a bad base ingredient is going to taste utterly sublime with an excellent one!

Ingredients
Approx. 120g black olives (if these are of poor quality you’ll also need a handful of sea salt)
1 tablespoon capers
1-2 garlic cloves
A couple of sprigs fresh thyme, leaves stripped
½ lemon, juice only
A splosh of olive oil
Music

If you’ve got the horrid type of olives like I had (see top picture) there’s first going to have to be some salting action.  If you have decent olives, skip this step.

sprinkle liberally with salt

Tip the olives into a nylon (not metal!) sieve, drain off the liquid and set over a bowl.  Sprinkle generously with sea salt, cover with a plate and weight down with whatever heavy thing you have that will work – children and pets not advised.  Set to one side for a minimum of 2 hours, longer if possible.

Before using, give the olives a quick rinse to wash off any excess salt – there’s plenty more of that going to be coming from the capers 🙂

Black olive dip ingredients

Place olives and all other ingredients into a food processor or mortar & pestle; use only a little olive oil to start with and add more as required to achieve desired consistency.

Pulse or pound until smoothish.

Black olive dip and pitta bread

Tip into a bowl and serve with warm pitta bread.

x

 

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