A Mediterranean-flavored dip. Serve with crostini.

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Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend olives, anchovy fillets, basil, olive oil, capers, lemon juice, and garlic in a food processor, stopping to scrape dow the sides of the bowl with a spatula as needed to assure ingredients are completely incorporated, until the mixture has the consistency of a coarse paste, 1 to 2 minutes total.

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Nutrition Facts

75 calories; protein 0.6g 1% DV; carbohydrates 2g 1% DV; fat 7.2g 11% DV; cholesterol 0.6mg; sodium 371.3mg 15% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/27/2016
Did not have anchovies and added sun dried tomatoes from last summer but and it was great! Read More

Most helpful critical review

Rating: 2 stars
09/07/2016
Pretty basic recipe; needed more seasoning for us. To achieve rough-chopped olives & avoid turning it into sludge I put rinsed pitted olives - one can at a time - in the Ninja container with enough plain water to 2/3rds full so the olives could move freely then pulsed the power button just until the olives were rough-chopped drained them in a sieve dumped them in a large mixing bowl and repeated the process using 3 cans green olives & 2 cans black olives. Mixed in chopped roasted red peppers capers garlic thyme oregano Dijon mustard S&P lime juice a small squirt of Sriracha and oil to nearly cover it. (1/3 EVOO to 2/3 canola since EVOO solidifies under refrigeration and I wanted to avoid that.) Refrigerated several hours to let the flavors marry. Liking it as a topper on broiled salmon as well as zucchini 'noodles.' Read More
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/25/2020
I did not use Garlic. But I don't think it made much difference, as I liked all the other ingredients. Very good. Easy. Read More
Rating: 2 stars
09/07/2016
Pretty basic recipe; needed more seasoning for us. To achieve rough-chopped olives & avoid turning it into sludge I put rinsed pitted olives - one can at a time - in the Ninja container with enough plain water to 2/3rds full so the olives could move freely then pulsed the power button just until the olives were rough-chopped drained them in a sieve dumped them in a large mixing bowl and repeated the process using 3 cans green olives & 2 cans black olives. Mixed in chopped roasted red peppers capers garlic thyme oregano Dijon mustard S&P lime juice a small squirt of Sriracha and oil to nearly cover it. (1/3 EVOO to 2/3 canola since EVOO solidifies under refrigeration and I wanted to avoid that.) Refrigerated several hours to let the flavors marry. Liking it as a topper on broiled salmon as well as zucchini 'noodles.' Read More
Rating: 5 stars
01/27/2016
Did not have anchovies and added sun dried tomatoes from last summer but and it was great! Read More
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Rating: 5 stars
09/02/2015
This turned out beautifully easy to make and inexpensive Read More
Rating: 5 stars
11/11/2015
This is fantastic! I didn't have capers and used a combination of about 3/4 green olives and 1/4 kalamatas both rinsed well. I also threw in a couple spoonfuls of sundried tomatoes. This recipe is a keeper. Read More