Olivata

This surely can’t count as a recipe, I hear you cry, it’s far too simple!

And it is. I was seriously debating whether or not to include this in at all, but it’s one of those recipes that you’ll always find in your cupboard, and it’s a great way to jazz up pitta bread, or adding to white fish or pork with some olive oil, capers and lemon juice. Having grown up with grandparents who survived opposing sides in the Second World War, I’ve had it drilled into me that food waste is on par with minor crimes. Finding multiple uses for a single sauce or dish always makes me feel like I’d be getting their approval which is always nice!

Olivata
 
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This ridiculously simple dip recipe is perfect as an accompaniment to fish, or on top of pitta bread.
Author:
Recipe type: Dips
Cuisine: Italian
Serves: One Portion
Ingredients
  • 190g black olives
  • Extra virgin olive oil
  • Two cloves of garlic
  • A food processor
Instructions
  1. Take all three ingredients and blend. That is IT.
  2. Easiest and most delicious dip ever? Perhaps.
  3. Adding a crack of black pepper to it before serving will make it go down a real treat.
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The thing I love about this is how many uses it has. I used the leftovers a week later and topped a salad of cucumbers, lettuce and tomatoes with it. It would be great on a fillet of cod with some lemon juice, on a homemade pizza or pasta dish. The trick is not to over garlic the dip (surely there’s no such thing?) otherwise it will be slightly too spicy. How would you use this dip?

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