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Olive and yogurt dip with garlic confit

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Ingredients

The olive dip

  • 3/4 cup sliced Castelvetrano olives
  • 3/4 cup sliced kalamata olives
  • 2 tbsp pine nuts
  • 1 small diced shallot
  • 2 tbsp minced capers
  • 1 tbsp minced hot cherry peppers
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • sea salt

The rest

  • 1 head of garlic
  • extra virgin olive oil
  • 3/4 cup yogurt or labneh
  • 1 tsp zataar
  • 1 baguette
  • handful of parsley (garnish)

Instructions

  • Preheat oven to 250. Peel all the garlic and add to a cocotte. Cover completely in olive oil and season with salt, pepper and red pepper flakes. Cook for 2 hours or until garlic is browned and soft. 
  • Combine all the dip ingredients in a bowl and mix. Season to taste.
  • Add yogurt to a bowl. Using a spoon, spread the yogurt in an even layer around the bottom of the bowl. Drizzle with oil from the garlic confit and sprinkle with zaatar.
  • Spoon the olive dip around the parameter of the bowl, leaving a small area in the middle. Spoon the garlic confit in the middle, along with some of the oil. Garnish with a little more lemon juice and chopped parsley. 
  • Slice baguette and use the oil from the garlic confit to coat the bread slices. Cook for 2-3 min in a skillet or until nicely browned. Serve crostinis with the dip and enjoy!