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Forum
-> Recipe Collection
-> Salads & Dips
Skippy!!
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Thu, Jan 15 2009, 8:02 pm
I just mix together olives and mayonnaise in the food processor. I keep adding mayo till it's the consistency I like.
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toni
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Thu, Jan 15 2009, 8:08 pm
I also make a mayonnaise based olive dip (with garlic). However if anyone would have the recipe to the olive dip they serve in Cafe Renaissance/ Cafe Venezia, I would be so appreciative!
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bubby
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Thu, Jan 15 2009, 8:30 pm
Drained olives (with the red pimento stuffing), lots of garlic, mayo, NO SALT, shmushed in the processor. Delicious & it lasts for a couple of months if it doesn't get eaten quickly. Great on challah.
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ShakleeMom
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Thu, Jan 15 2009, 8:46 pm
also heaven on a sandwich with hard egg slices. same for dill dip:
3 dill cubes from the freezer, mayo, and pickle juice. mix with a form.
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Akeres Habayis
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Thu, Jan 15 2009, 11:07 pm
blend olives then add mayo blend till it gets to a spreadable consistency,I also add a clove of garlic to it.
my guests are always surprised when they have it and realize there is garlic.it gives it a nice kick.
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DREAMING
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Fri, Jan 16 2009, 6:33 am
I blended olives (w/ pimentos) and mayo but it didn't taste right. to much mayo, to thick... I added some of the olive juice left in the jar and it tasted better.
next time I'll add some garlic cloves or powder....
ty
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MommyLuv
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Fri, Jan 16 2009, 7:00 am
I have a really good one with no mayo-I like mayo, and I like olives, but not together
Sorry, no measurements....
1 part Black pitted olives
1 part manzanilla olives
few garlic cloves
fresh lemon juice
capers-not too many though
a can of drained white beans-optional, if you want a milder olive taste
Puree the above in a processor. Slowly add EVOO til incorprated. Season with black pepper and chopped parsley. It's delicious!
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toni
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Fri, Jan 16 2009, 8:36 am
Thanks, MommyLuv, sounds delicious!
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INSPIREME
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Fri, Jan 16 2009, 8:47 am
1 can pitted green olives
1 can pitted black olives
1/4 cup olive oil
2 garlic cloves
Blend, and enjoy.
It is yummy!!
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mamadina
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Sat, Jan 17 2009, 5:07 pm
heres another version:
1 can green pitted Israeli olives
1 1/2 Tablespoon mayo
3 garlic clove crushed
2-3 fresh parsely or a sprinkle of dried parsely flakes
blend
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elf123
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Sat, Jan 17 2009, 6:41 pm
bubby wrote: | Drained olives (with the red pimento stuffing), lots of garlic, mayo, NO SALT, shmushed in the processor. Delicious & it lasts for a couple of months if it doesn't get eaten quickly. Great on challah. |
Bubby, I would never question your wisdom and experience, chas v'shalom, but I'm just wondering how you know it's safe to eat this for a couple of months? I'm not overly neurotic about leftovers, but I would never have thought anything mixed with mayo could last for more than a few days? But I'll be more than happy if you can prove me wrong, I just made some for Shabbos and not much gets eaten around here, and as much as I love it, it's not the type of thing I eat during the week.
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RedTwizzler
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Sat, Jul 18 2009, 9:53 pm
I made the dip with olives, pimentos, few cloves of garlic and mayo and it came out insanely salty! I like salty but this was too much. Has anybody else had this problem?
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bubby
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Sat, Jul 18 2009, 10:12 pm
elf, 7 months later when this thread is revived I see your question!! Sorry!
Answer: I sniff it!! If it sniffs OK, it's OK! But sometimes I can see if the color changed or the consistency. Then it gets tossed, container & all. But sniffing is even better than tasting.
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bubby
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Sat, Jul 18 2009, 10:14 pm
Red Twizzler, did you drain the olives? Also, it is generally salty. It may be the brand of olives you bought.
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HooRYou
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Sun, Jul 19 2009, 12:22 am
We are not huge mayo fans so I make olive dip by blending a drained can of green olives with tomato paste. It always gets raves.
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PinkFridge
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Sun, Jul 19 2009, 5:43 am
About 10 oz green olives, one box frozen parsley cubes*, a clove or two of garlic, mayo, salt, pepper
About the parsley: if you use fresh parsley, enjoy. My daughter had this at a friend's who would also prefer the frozen cubes. If you use the cubes, pop them out of the box while still frozen.
And the 10 oz is a rough estimate.
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Mishie
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Sun, Jul 19 2009, 9:10 am
I make mine without mayo.
1 can black olives
Olive oil
a couple cloves of garlic
place olives and garlic in food processor, slowly add the olive-oil in a thin stream, until it reaches a nice, spreadable consistency.
YUM!!!
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RedTwizzler
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Sun, Jul 19 2009, 12:32 pm
bubby wrote: | Red Twizzler, did you drain the olives? Also, it is generally salty. It may be the brand of olives you bought. |
I drained as much as I could but maybe I should wash them off. I think maybe the Shoprite brand just might be very salty. I'll have to try another brand to see.
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PinkFridge
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Sun, Jul 19 2009, 12:36 pm
You may want to replace the brine and soak in water for a bit first.
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