Among all, this is is the absolute best Greek appetizer/dip and maybe the easiest one to prepare. I used Kalamata olives which are fleshy and have a rich almost black color. They combine a fruity taste with a wine flavor mostly because they are cured in red vinegar. I chose a pitted variety and that brought down preparation time to less than three minutes! I keep a small jar in the fridge and spread it on a sandwich with tomato and feta cheese, or just enjoy it with a glass of red wine and some cheese. Today I will spread some on a slice of bread and it will accompany the oven baked beans that I prepared for dinner. This is the true Mediterranean Food!
- 1 cup pitted Kalamata olives (or any other kind of fleshy black olives)
- 1/4 of a clove of garlic, minced
- Few drops of Balsamic Vinegar
- Few drops of honey
Pulse the olives into the food processor until a smooth paste is created. Add garlic and few drops and Balsamic Vinegar and honey. Taste and add more, if needed. Keep refrigerated.
Oven Baked Beans served with Olive Dip on Bread