Olive, parsley and almond dip
Monday, 20th September 2021 by Chen
olive parsley almond dip

One taste and you're smitten. Shelagh made this for events at some of our collection points and we had dozens of requests from people wanting to buy a jar of it. 

But, even better, now you can just make it yourself. 



50g almonds

2 cloves garlic, crushed

50g fresh parsley, stalks and all

juice and zest of a lemon, unwaxed

140g pitted green olives

50g olive oil



Toast the almonds in the oven or a dry frying pan for a few minutes, until lightly brown.

Put all the ingredients in a blender or food processor and pulse until the mixture is the texture of a grainy pesto. Add oil or water to adjust the texture if needed.

Serve with bread, toast or crackers. Or mix into pasta or new potatoes. Or serve with fish or grilled aubergine. Or try it in a toasted sandwich with tomato and cheese. Did we mention it was very versatile and very moreish? It will keep in the fridge for a week - if you can resist eating it!