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🍽️ Creamy Olive Dip with Lemon

229 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 150 g black olives (pitted)
• 150 g green olives (pitted)
• 2 garlic cloves
• 2 handfuls basil
• 2 anchovy fillets
• 1 tsp liquid honey
• 50 ml olive oil
• 1 tbsp grainy mustard
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the lemon under hot water and dry it off.
2. 2. Grate the peel finely to obtain lemon zest.
3. 3. Squeeze the lemon to extract the juice.
4. 4. Set aside a small portion of the zest and juice for later decoration.
5. 5. Put the remaining lemon juice into a blender.
6. 6. Let the olives drain well.
7. 7. Peel the garlic cloves.
8. 8. Rinse the basil and shake it dry.
9. 9. Pluck the basil leaves from the stems.
10. 10. Save some fresh basil leaves for decoration.
11. 11. Pat the anchovy fillets dry with a kitchen towel.
12. 12. Add the anchovies, basil, garlic, and olives to the blender with the zest.
13. 13. Add about one tablespoon of lemon juice and the honey.
14. 14. Puree the ingredients until smooth.
15. 15. Slowly drizzle in the oil while blending.
16. 16. Continue blending until a creamy paste forms.
17. 17. Distribute the paste onto small serving dishes.
18. 18. Garnish the paste with the reserved lemon zest and basil leaves.
19. 19. Serve the dip with bread as desired.

Nutrition per serving

• kcal: 229
• Protein: 2 g · Fett/Fat: 22 g · Carbs: 4 g