Israeli Olive Dip
Creamy Israeli olive dip with finely blended olives and mayonnaise in a one-to-two ratio.
Ingredients
Method
- Drain the olives. Pour off the brine completely. Remove pits if the olives are not already pitted.
- Process into a paste. Blend the olives in a small food processor until finely chopped and nearly smooth; scrape down the bowl. Do not add other flavorings to the olive base.
- Measure the processed base. Measure out ½ cup (120 mL) blended olives. The cup amount is taken after processing.
- Add the mayonnaise. Place 1 cup (240 mL) mayonnaise in a clean bowl; add the measured olive base.
- Mix thoroughly. Stir or blend until the dip is uniform and creamy. Scrape the sides to distribute the olive paste.
- Adjust by ratio if needed. For a larger or smaller batch, continue to use 1 part processed olives to 2 parts mayonnaise by volume.
- Chill. Cover and refrigerate until serving. Stir before serving if the dip has settled.
- Serve. Spoon into a clean bowl with challah, pita, or vegetables; return leftovers promptly to the refrigerator.
Notes
Recipe #236
Helpful Notes & Storage
- Scale the base at 1 part prepared olive paste to 2 parts mayonnaise by volume. For every ¼ cup (60 mL) blended olive base, use ½ cup (120 mL) mayonnaise.
- Drain olives well so the finished dip stays thick.
- Canned Israeli olives vary in size and saltiness. Start with the 2:1 mayonnaise-to-olive-paste ratio, then taste before adding salt.
- The amount of olives listed in grams is approximate; the measured volume of the finished olive base controls the ratio.
- Texture: Spreadable, finely blended, and creamy, not filled with large olive chunks.
- Flavor: Noticeably olive-forward but mellowed by mayonnaise.
- Consistency: The mayonnaise should be fully blended; there should be no pockets of plain olive paste.
- Too salty: Use well-drained olives next time; switch to a less salty olive product. Do not add extra salt by default.
- Too chunky: Blend the olives more finely before mixing with the mayonnaise.
- Too loose: Drain the olives more thoroughly next time; stir again after chilling.
- Refrigerate immediately in a clean, covered container at 40°F (4°C) or colder. As a cautious homemade-dip guideline, use within 3–4 days.
- Do not leave mayonnaise-based dip at room temperature for longer than 2 hours; use a chilled serving dish when needed.
- Freezing a completed mayonnaise dip is not recommended; it may separate.
