Kalamata Olive and Walnut Dip

It can be made up in a few minutes and is the perfect appetiser to enjoy with crusty bread, crackers, or celery and carrot sticks.
Course: Sause
Cuisine: Greece
Keyword: black olives, walnuts


  • ½ cup pitted Kalamata* olives
  • ½ cup shelled walnuts
  • 1 tbsp extra virgin olive oil
  • 4 tsp plain Greek yogurt


  • Pulse the olives, nuts and olive oil in a food processor until a paste is formed. This can be used as is, similar to how you would use pesto.
  • To turn the paste into a dip, add 3 to 4 teaspoons of yogurt and continue to pulse until it reaches the desired consistency.

Photo and inspiration: greekvegetarian.blogspot.com