Olive Spread recipe needed

SZ mother

Fri, Nov 16 2007, 1:00 pm

Does anyone has a great olive spread recipe? Like the best ever?
Please post, I don't remember the one I used to make....

batya_d

Fri, Nov 16 2007, 1:09 pm

I make a very simple olive dip.

1 can pitted israeli green olives
2 cloves garlic
1/3 cup mayo

chop olives and garlic in food processor, add mayo until desired consistency is reached.

We love this dip! I used to buy flaum's until I realized I could make it myself in 2 minutes for a fraction of the price.

SZ mother

Fri, Nov 16 2007, 1:10 pm

Thanks!!!! that is waht I exactly wanted!!!!
I use to buy the tuv taam one, and I love it, but I couldn't remember how much of what....
Gut shabbos
SZ

Hannah!

Fri, Nov 16 2007, 3:16 pm

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Last edited by Hannah! on Tue, May 06 2008, 12:00 pm; edited 1 time in total

chocolate moose

Fri, Nov 16 2007, 3:24 pm

I am surproised I never posted a recipe for this, I add a little lemon jce too and some herbs, too...

Mishie

Sun, Nov 18 2007, 2:59 am

My Mom makes it with Black Olives. and it looks kinda like Caviar....

It's really delicious!!! Very Happy

penina

Mon, Nov 19 2007, 9:29 pm

I'm partial to Batyas olive dip, but I hate Israeli olives. I only like the spanish kind with the pimentos. I use essentially the same proportions, but with the chopped jar of pimento green olives. They're usually substantially less money than the whole olives. The red gives it cute flecks!

Mmmm black olives! My husband loves tapenade, which is basically black olives procesed like green olive dip but with olive oil instead of the typical mayo.

Hannah!

Mon, Nov 19 2007, 9:33 pm

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Last edited by Hannah! on Tue, May 06 2008, 11:43 am; edited 1 time in total

MahPitom

Tue, Nov 20 2007, 10:48 pm

I copied my favorite dip from the store: cubes of eggplant, onions, canned tomatoes, red pepper, and hot peppers. I cooked it with salt and pepper, drop of splenda - on a low flame for like hours. The best part? I made a huge pot, and froze about 25 containers, 1 for each week! I’m so proud of myself.If you can have the guts to try and freeze something and be matzliach, please share! I’m a freezer addict.

Lani22

Tue, Nov 27 2007, 2:17 pm

batya_d wrote:

I made this last night- I used low fat Mayo to make it a bit less fattning. It was delicious!!!!!

DefyGravity

Tue, Nov 27 2007, 2:34 pm

penina wrote:

Yeah, when I make olive dip I always use Spanish olives b/c I like the pimentos.

chocolate moose

Tue, Nov 27 2007, 2:59 pm

my dr is nudging me to use more yogurt in cooking; wonder how it would taste in this ?

SZ mother

Tue, Nov 27 2007, 5:20 pm

BTW, thanks Batya!!! I made it and we loved it!
Very easy and very good!

penina

Tue, Nov 27 2007, 8:14 pm

chocolate moose wrote:

my dr is nudging me to use more yogurt in cooking; wonder how it would taste in this ?

I think the plain yoghurt would probably be pretty good, except that I only make dips like this for Shabbos where I'm fleishig so it wouldn't work for me. I've tried to use soy yoghurt in things like sauces and they are always grainy and icky tasting. Plain yoghurt is almost always a really healthy and good alternative to mayo, which as you know is essentially just cholesterol and fat in a jar.

Hannah!

Tue, Nov 27 2007, 8:22 pm

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Last edited by Hannah! on Tue, May 06 2008, 11:10 am; edited 1 time in total

benny

Tue, Nov 27 2007, 8:37 pm

My family makes a really simple recipe. We like it better than any I've ever tasted.
1 C mayo (Regular Hellmans)
Olives with pimentos. About 1/2 a jar, but add and taste depending on how strong an olive taste you like.
Good luck!

MahPitom

Sun, Dec 02 2007, 7:47 pm

Yum, I made olive dip for Shabbos and it was easy and yummy. We also used it as a bagel spread this morning, together with scrambled eggs hmmmmmmmmmm