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Black Olive Dip


24 Stoned Black Olives
clove garlic
4 Anchovy fillets
2 Tablespoons Mayonnaise (the commercial stuff will do)
2 tablespoons Olive Oil

Tip all these ingredients into a liquidizer (or you can mash them together in a pestle and mortar) and work them until they become smooth.

You should have a fairly stiff paste which is ideal for spreading on little quarters of toast or fried bread or even crackers.
If you want a thinner mix which would work better as a dip mix in some mayonnaise
or some more olive oil.
To serve as a dip serve in a bowl with pieces of raw vegetables to dip in the bowl.
Little carrot or cucumber sticks work well, as do quarters of firm tomatoes, whole radishes or even italian bread sticks.



March 29, 2010 11:02 AM | 0 Comments
  Martin Dwyer
Consultant Chef