Description
A creamy, bold Mediterranean dip made with kalamata olives, garlic, lemon juice, and fresh herbs. This plant-based favorite is fast, versatile, and packed with flavor.
Ingredients
Kalamata olives (pitted) – 1 cup
Garlic (minced) – 1 clove
Lemon juice (freshly squeezed) – 2 tbsp
Capers (optional) – 1 tbsp
Olive oil – 2–3 tbsp
Fresh parsley or thyme – To taste
Instructions
1. In a food processor, combine pitted kalamata olives, garlic, lemon juice, capers (if using), and fresh herbs.
2. Pulse a few times until chunky.
3. Slowly drizzle in the olive oil while continuing to pulse until the texture smooths to your liking.
4. Taste and adjust: If it’s too salty, add more lemon juice. Too thick? A splash of water or extra oil will do.
5. Scoop into a bowl, garnish with extra chopped olives and herbs, and serve.
Notes
Add 1/4 cup soaked cashews for creaminess.
Swap parsley for mint for a fresh twist.
Stir in sun-dried tomatoes or silken tofu for variation.
Keeps for 5–7 days in the fridge.
Great on toast, wraps, pasta, or as a party dip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blended
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 90
- Sugar: 0g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.8g
- Protein: 0.6g
- Cholesterol: 0mg
Keywords: kalamata olive dip, vegan dip, Mediterranean spread, olive appetizer