This dip is a delicious entree for any occasion. The almond meal tones down the strong flavour of the olives, and gives it a creamy texture. Don’t be afraid of the anchovies – they add a lovely richness without being overpowering.
Serve with warmed bread, crackers or vegetable dipping sticks. Makes one cup.
2/3 cup pitted kalamata olives
1/3 cup almond meal
2 cloves garlic, finely chopped
2 salted anchovy fillets in olive oil, drained and coarsely chopped
A few sprigs of fresh oregano
Black pepper
Olive oil – about 1/4 cup, depending on taste
Place the olives, anchovies, garlic, almond meal and oregano in a food processor and whiz until finely chopped. With the processor running, add the olive oil in a slow stream until the the mixture forms a smooth paste. Add black pepper to taste. Serve immediately or store in an airtight container.