Best 2 Green Olive Dip Maazat Zaytoon Recipes

The existence of the green olive in the Middle East dates back to 8,000 years ago. The green olive dip is a flavorful Mediterranean appetizer or side dish that is incredibly easy to make. It is typically made with green olives, olive oil, lemon juice, and various herbs and spices. This simple yet delicious dip is perfect for any occasion, and it can be served with pita bread, crackers, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE AND GREEN OLIVE DIP

Artichoke and Green Olive Dip image

Make and share this Artichoke and Green Olive Dip recipe from Food.com.

Provided by Ceezie

Categories < 15 Mins

Time 5m

Yield 3 cups

Number Of Ingredients 7

Ingredients

2 (14 2/3 ounce) cans whole artichoke hearts
1/2 cup extra virgin olive oil
2 teaspoons fresh lemon juice
1 garlic clove, minced
1 cup pitted green olives, finely chopped
fresh ground pepper
1/4 cup finely chopped fresh parsley

Steps:

Drain artichoke hearts and rinse in cool water.
Pat them dry with paper towels and place in a food processor with olive oil, lemon juice and garlic.
Puree until smooth, 2 to 3 minutes.
Transfer to a bowl and stir in green olives.
Season with pepper to taste.
Chill at least 2 hours.
Before serving, stir in the chopped parsley.

PORTUGUESE GREEN OLIVE DIP (ZWT-8)

Portuguese Green Olive Dip (Zwt-8) image

Found at Leite's Culinaria when I went in search of Spanish olive recipes. David Leite is the author of The New Portuguese Table Cookbook & says he serves this as a dip w/crudités, alongside crackers or bread or as a topping for grilled fish. He also said "Don't make this in a food proc. The bowls of most proc are too lrg to allow the scant amt of ingredients to whip up to the right consistency. A sml narrow blender (or a mini chop or handheld blender) works best. I noted that 1 reviewer solved this issue by doubling the recipe & was glad she did since it was so popular w/her guests. I hope it will be equally well-received by you. (Both yield & times have been estimated) Enjoy!

Provided by twissis

Categories Portuguese

Time 10m

Yield 6 2 Tbsp Servings, 6 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup whole milk (more if needed)
6 anchovy fillets, oil-packed
1 small garlic clove
6 fresh cilantro stems (leaves & tender stems)
white pepper (freshly ground, pinch of)
3/4 cup vegetable oil
2/3 cup green olives (such as Manzanilla, pitted, rinsed quickly if particularly salty & roughly chopped)

Steps:

Add the 1/3 cup milk, anchovies, garlic, 2/3 of the cilantro + the pepper to a blender & pulse to combine. W/the motor running, pour the oil in what the Portuguese call a fio (or fine thread). Keep whirring until the oil is incorporated & the mixture thickens (30 sec to 1 1/2 min depending on the equipment).
Scrape the dip into a serving bowl & stir in the olives. Mince the remaining cilantro, sprinkle on top & serve. If the dip thickens, stir in a tbsp or 2 of milk.
NOTE: I don't know about your thoughts, but I'm esp intrigued w/the idea of using this mixture w/grilled fish or maybe even chicken breasts.

Nutrition Facts : Calories 280.5, Fat 30.4, SaturatedFat 4.2, Cholesterol 4.8, Sodium 386.1, Carbohydrate 1.5, Fiber 0.6, Sugar 0.8, Protein 1.8

Tips:

Select the right olives: For the best flavor, use high-quality green olives that are firm and have a vibrant green color. Avoid olives that are soft or wrinkled.
Pit and chop the olives: To make the dipping process easier, pit and chop the olives before adding them to the food processor.
Use a food processor: A food processor is the best tool for creating a smooth and creamy dip. Pulse the olives until they are finely chopped, but be careful not to over-process them.
Add flavorings: To enhance the flavor of the dip, add herbs, spices, and other ingredients such as lemon juice, garlic, and olive oil. Experiment with different combinations to find your favorite flavor profile.
Serve immediately or refrigerate: Green olive dip can be served immediately or refrigerated for later use. If refrigerating, bring the dip to room temperature before serving.

Conclusion:

Green olive dip is a delicious and versatile appetizer or snack that can be enjoyed with a variety of foods. It is easy to make and can be tailored to your own taste preferences. Whether you prefer a classic recipe or something more adventurous, there is a green olive dip recipe out there for everyone. So next time you are looking for a quick and easy dip to serve at your next party or gathering, give green olive dip a try.