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.