A brilliant accompaniment to any meal and totally awesome as a snack with crudités, crackers or tortilla crisps.
Ingredients
- 1 small red capsicum
- olive oil
- ½ small onion finely chopped
- 1 clove garlic finely chopped
- ½ teaspoon turmeric
- 1 teaspoon dried basil
- 1 cup olives rinsed and pips removed
- ½ cup walnuts
- 1 handful parsley destalked
- Juice of 1 lemon
Instructions
Method
- Preheat the oven to 200˚C and roast the capsicum with a smallamount of the olive oil for approximately 30 minutes
- Whilst the capsicum is roasting, sauté the onion in some olive oil, then add the garlic and cook until soft
- Add the turmeric and dried basil to the onion and garlic and allow to infuse for a minute or two
- Place this mixture into a food processor, add the olives, walnuts, parsley, capsicum, lemon juice and blend until you have a paste consistency that you like. Add more olive oil if required
Top Tips
- Mix it up with the spices and herbs. Have fun experimenting. Coriander makes a great alternative to parsley and ground cumin is fantastic in this recipe
- This olive dip is fabulous as a dip (obviously 🙂) but also as an accompaniment with a meal
- Works brilliantly without the walnuts if there are any allergies about
- Store in an airtight container for up to 5 days
