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A bowl of Mediterranean green olive dip served with pita bread and fresh vegetables.

Green Olive Dip

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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 4
Course: Side Dish
Cuisine: Greek, Mediterranean
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 2 cups Pitted Green Olives Castelvetrano or Halkidiki
  • 1/4 cup Extra Virgin Olive Oil
  • 2 cloves Garlic peeled
  • 1 tbsp Capers drained
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley chopped
  • 1/2 tsp Dried Oregano
  • Black pepper to taste

Method
 

  1. Place olives, garlic, and capers in a food processor.
  2. Pulse 5-8 times until the mixture is finely chopped but still has a coarse texture.
  3. While the motor is running on low, slowly pour in the olive oil until incorporated.
  4. Add lemon juice, parsley, oregano, and pepper. Pulse 2 more times.
  5. Transfer to a bowl and serve at room temperature or chilled.

Notes

  • Olive Selection: Use Castelvetrano olives for a buttery, mild flavor or Halkidiki for a traditional sharp, tangy Greek profile. Always ensure they are pitted before blending.
     
  • Sodium Control: If the dip tastes too salty, stir in a teaspoon of Greek yogurt or silken tofu to mellow the brine without changing the flavor profile significantly.
  • The "Pulse" Rule: Never run the food processor on "High" or for long intervals. Use 1-second pulses to avoid turning the dip into an oily paste; aim for a rustic, pebbly consistency.
  • Oil Quality: Since this is a raw preparation, use Cold-Pressed Extra Virgin Olive Oil. This provides the polyphenols and peppery finish essential to Mediterranean cooking.
  • Make-Ahead Tip: This dip is actually better on day two. Prepare it 24 hours in advance to allow the garlic to lose its sharp raw edge and the herbs to fully infuse the oil.
  • Preservation: If storing for more than 3 days, smooth the top of the dip in your container and pour a thin film of olive oil over the surface. This creates a natural air barrier that prevents oxidation.