360g Jar of green, pitted olives

2 garlic cloves

2 Tblspn chopped fresh parsley leaves

2 Tblspn chopped fresh coriander leaves

1 Tblspn grated lemon rind

125ml (½ cup) extra virgin olive oil

¼ cup of yeast flakes (or grated parmesan cheese if you’re happy with dairy)

Ground pepper (optional)


1. Process all the ingredients in a food processor

2. Transfer to a bowl

3. Season with pepper to your taste

4. You’re ready to enjoy the dip!


The flavours will develop further if you cover the bowl at step 4 & refrigerate overnight.

Adding anchovy fillets (3 for this recipe) & 40g (¼ cup) of toasted slivered almonds at step 1 also works well for this recipe.