Makes About 3 Cups
Prep Time: 10 Minutes
3 Cups (24 oz) Pitted Kalamata Olives
1 ½ Tablespoons Fresh Thyme
1 ½ Teaspoons Fresh Oregano
Zest of 1 Lemon
1/3 Cup Extra Virgin Olive Oil
- Place olives in a colander and rinse under cold water. Removing some of the flavor from the salty brine.
- Remove the thyme leaves and oregano leaves from their stems and finely chop.
- Put olives, fresh herbs, lemon zest and Extra Virgin Olive Oil into the bowl of food processor. Pulse until the ingredients are fully incorporated and the olives are the size of small peas. This dip should not be smooth, rather it should have a bit of texture to it.
*NOTE TO THE COOK*
You can purchase your olives in the dry goods section of most supermarkets. But you can also select your own olives at supermarkets that have an olive bar! This can save you some money! Also check out some local markets that specialize in Mediterranean Food for a wide selection of olives!