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Green Olive Dip (Maazat Zaytoon)
From: Engrossed

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.


  • 2 cups green olives, pitted and rinsed
  • 4 tablespoons tahini
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, crushed
  • 1/8 teaspoon cayenne
  • 1 small tomato, finely chopped to serve
  • 1 tablespoon olive oil, to serve

Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.

Spread on a serving platter and refrigerate for 1 hour.

Garnish with tomato pieces, sprinkle with oil, and serve.