Olive Dip | Imamother

Skippy!!

Thu, Jan 15 2009, 11:02 pm

I just mix together olives and mayonnaise in the food processor. I keep adding mayo till it's the consistency I like.

toni

Thu, Jan 15 2009, 11:08 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!

bubby

Thu, Jan 15 2009, 11:30 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.

ShakleeMom

Thu, Jan 15 2009, 11:46 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.

Akeres Habayis

Fri, Jan 16 2009, 2:07 am

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.

DREAMING

Fri, Jan 16 2009, 9:33 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

MommyLuv

Fri, Jan 16 2009, 10:00 am

I have a really good one with no mayo-I like mayo, and I like olives, but not together Tongue Out

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!

INSPIREME

Fri, Jan 16 2009, 11:47 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!!

mamadina

Sat, Jan 17 2009, 8:07 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

elf123

Sat, Jan 17 2009, 9:41 pm

bubby wrote:

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.

RedTwizzler

Sun, Jul 19 2009, 12:53 am

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?

bubby

Sun, Jul 19 2009, 1:12 am

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.

bubby

Sun, Jul 19 2009, 1:14 am

Red Twizzler, did you drain the olives? Also, it is generally salty. It may be the brand of olives you bought.

HooRYou

Sun, Jul 19 2009, 3:22 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.

PinkFridge

Sun, Jul 19 2009, 8:43 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.

Mishie

Sun, Jul 19 2009, 12:10 pm

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!!!

RedTwizzler

Sun, Jul 19 2009, 3:32 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.