This is an olive dip that makes for a great starter or to serve as a topping on meat. Cut little baguettes into small rounds for dipping. You can use bread sticks, crackers, sliced peppers or other veggies for dipping as well.
26 people made this
1 (350g) tin Spanish black olives, drained
3 tablespoons capers
80g minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
4 tablespoons grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
30g chopped red pepper
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Method Prep:20min › Ready in:20min
Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper and about half of the red pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.