olive dip recipe
The Best olive dip recipe
I love how it’s packed with good stuff—healthy fats from the olives, fiber from the lemon and garlic, and a little extra flavor from the red pepper flakes. It’s not heavy, but it’s not light either, so it’s a great way to add something fresh and flavorful to your plate without feeling like you’re missing out on anything. Plus, it’s easy to make ahead and keep in the fridge for a week, so it’s perfect for meal prep or when you’re short on time. It’s the kind of recipe that’s simple enough to impress guests but doesn’t take forever to prepare, so it’s a no-brainer for any occasion—whether you’re serving it with veggies, pita, or crackers, it’s always a crowd-pleaser.
Classic Olive Tapenade Dip
A creamy, flavorful dip made with ripe olives, garlic, and a touch of lemon. Perfect for appetizers, veggie platters, or as a spread for crusty bread.
🥘Ingredients
- 1 (28 oz) can Kalamata olives, drained and chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp salt
- 1/4 tsp black pepper
👨🍳Directions
-
1
In a food processor, combine the chopped olives, olive oil, red onion, garlic, and parsley. Pulse until finely chopped but not pureed. -
2
Transfer the mixture to a large mixing bowl. Stir in the lemon juice, red pepper flakes, salt, and black pepper until well combined. -
3
Let the dip sit at room temperature for at least 30 minutes before serving to allow flavors to meld.
🔧Equipment
- Food processor
- Large mixing bowl
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Olive Tapenade Dip Works
❓ Frequently Asked Questions About Olive Tapenade Dip
1. What is the best way to store leftover olive dip?
Store any unused olive dip in an airtight container in the refrigerator for up to five days. To prevent it from becoming too thick, you can gently stir in a splash of olive oil or a little water before serving.
2. Can I make this olive dip ahead of time?
Yes, this dip tastes even better when made a day or two ahead. The flavors meld together, creating a richer taste. Just refrigerate it until ready to serve.
3. What’s the difference between this olive dip and store-bought versions?
Homemade olive dip offers a fresher, more vibrant flavor with no added preservatives or thickeners. It’s also easier to customize—you can adjust the garlic, lemon, or herbs to your taste.
4. Is this dip suitable for a gluten-free diet?
Yes, this dip is naturally gluten-free since it relies on olive oil, lemon, and fresh ingredients. Just ensure your other ingredients (like garlic or herbs) are certified gluten-free if needed.
5. Can I freeze olive dip?
Freezing isn’t ideal for olive dip because it can turn rancid or develop a grainy texture. If you must freeze it, do so in a single layer on a tray, then transfer to a bag once solid. Thaw in the fridge and stir before serving.
