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–+ servings

Olive Dip

prep 10 minutes
cook 2 hours
total 2 hours 10 minutes
This Olive Dip is an easy appetizer with layers of elevated flavor. A creamy base with two types of olives, slow cooked garlic, and toasted pine nuts, it's easy to make in a matter of minutes and will be devoured in minutes.
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Ingredients

Serves 4 people

The olive dip:

  • 1/2 cup sliced castelvetrano olives
  • 1/2 cup sliced kalamata olives
  • 2 tbsp toasted pine nuts (see toasting notes)
  • 1 small shallot, diced
  • 2 tbsp chopped parsley
  • 2 tbsp capers
  • 2 tbsp lemon juice
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • Flaky sea salt

The garlic confit (see note):

  • 1 head of garlic
  • 1 cup extra virgin olive oil, or enough to fully submerge the garlic
  • 3 lemon rinds

Whipped yogurt:

  • 1 cup Greek yogurt
  • 1 tsp za'atar
  • 2 tbsp chopped parsley

The rest:

  • baguette, crackers, whatever you want to serve this with
  • 2 tbsp butter (for toasting the pine nuts)

Instructions 

  • Toast the pine nuts: Add butter to a small skillet on medium heat. Once melted, add pine nuts and cook stirring often about 3-5 minutes until the pine nuts are golden brown. 
  • Make the garlic confit: Preheat oven to 250. Peel all the garlic and add to a cocotte. Peel rinds from the lemon and add to the cocotte along with the garlic.  Cover completely in olive oil and season with salt, pepper. Cook for 2 hours or until garlic is browned and soft. 
  • Make olive pine nut mix: Dice the shallot, slice the olives, chop the parsley. Combine all the olive mix ingredients to a bowl and add the lemon juice, red wine vinegar, olive oil, salt and pepper. Mix and season to taste.
  • Make the whipped yogurt: Add yogurt to a bowl along with za’atar, olive oil, lemon juice, more chopped parsley, salt and pepper. Mix well with a spoon until creamy and combined. Spread in an even layer in the bowl you are planning to use for your dip.
  • 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. 
  • Serve with crispy bread or crackers. Enjoy 

Notes

Garlic confit note: These measurements are for a 8oz cocotte. If you decide to use a different vessel, you'll need enough olive oil to submerge the garlic. 

 

 

Storage

Store leftover olive dip in an airtight container in the refrigerator for up to 3 days. For the best texture, store the whipped yogurt and olive topping separately and assemble just before serving.

Make Ahead

This appetizer is perfect for prepping ahead. Make the garlic confit up to 2 weeks in advance, whip the yogurt and prepare the olive topping up to 1 day ahead, then assemble everything just before serving for the freshest flavor and texture.

Freezer

The assembled dip is not recommended for freezing, as the yogurt can separate and the olives lose their texture once thawed. However, the garlic confit can be frozen in its oil for up to 3 months—simply thaw it overnight in the refrigerator before using.