Green Olive and Almond Dip

Name: Green Olive and Almond Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup (140 g) green olives, pitted, pitted, drained; ¾ cup (90 g) roasted unsalted almonds, whole or roughly chopped; 1 clove (3 g) garlic, fresh, peeled, minced or left whole; 3 tablespoon (45 ml) fresh lemon juice, freshly squeezed; ¼ cup (15 g) fresh flat-leaf parsley, packed, finely chopped, lightly packed; ¼ cup (60 ml) extra virgin olive oil, for drizzling; ¼ teaspoon (1½ g) kosher salt, to taste; freshly ground black pepper, pinch, to taste; 2 tablespoon (30 g) plain Greek yogurt, at room temperature (optional)

From the MyKitchenBank Kitchen

A vibrant, herbaceous Mediterranean dip made by blending green olives, roasted almonds, fresh garlic, and parsley with lemon juice and olive oil. Naturally vegan and gluten-free, it's bright, creamy, and ready in minutes. Serve with pita, crackers, or crudités for an impressive appetizer.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 1½ cups (4 to 6 servings as an appetizer)

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Steps

Before you start

Pit your olives if not pre-pitted, or purchase pre-pitted to save time
Squeeze fresh lemon juice before starting; bottled juice will taste muted
Chop your parsley finely and measure it packed into the cup
Have all ingredients at cool room temperature for best blending and emulsification

1
Combine olives, almonds, and garlic
- Place the pitted green olives, roasted almonds, and minced garlic into the bowl of a food processor.
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Tip: A food processor creates the smoothest, most cohesive texture. A blender works but may require an extra tablespoon of water or oil for proper blending.
2
Pulse until coarse
- Pulse the processor 8–10 times, scraping the sides of the bowl as needed, until the olives and almonds are broken down into small pieces but still visibly chunky.
- You should see distinct green and white flecks, not a uniform paste.
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Ready when: Mixture is coarsely chopped with visible texture and specks; no large whole pieces remain
Tip: Do not over-process; over-mixing will make the dip heavy and pasty. Stop and check the texture frequently.
3
Add lemon juice and herbs
- Add the fresh lemon juice and chopped parsley to the processor.
- Pulse 4–5 times to combine and distribute the herbs evenly throughout.
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Ready when: Bright green flecks of parsley are visible and evenly distributed; lemon juice is incorporated
4
Blend in olive oil
- With the processor running on low speed, slowly drizzle the olive oil over 20–30 seconds while blending.
- Continue blending for another 1–2 minutes until the dip becomes creamy, cohesive, and smooth enough to scoop, but still retains some texture and doesn't look paste-like.
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Ready when: Dip is creamy and holds together when scooped; oil is fully emulsified and no greasy pools are visible; texture is smooth but not grainy
Tip: Drizzle the oil gradually to allow proper emulsification. If the dip looks too thick or seems to clump, add 1 tablespoon of cool water at a time and pulse gently.
5
Season with salt and pepper
- Add the kosher salt and a small pinch of freshly ground black pepper.
- Pulse once or twice to combine.
- Taste the dip and adjust seasoning, adding more salt, lemon juice, or herbs as needed.
- Remember that olives are naturally salty, so start conservatively.
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Ready when: Flavors are balanced; the briny, salty taste of olives is prominent; lemon is bright and noticeable; herbs are aromatic
Tip: Taste boldly—the dip's flavors can mellow slightly as it sits. Season generously enough that the first bite tastes vibrant and fully flavored.
6
Transfer to serving bowl
- Spoon the dip into a serving bowl or platter.
- If using the optional Greek yogurt for extra creaminess and richness, fold in 2 tablespoons of plain Greek yogurt now with a spoon.
- Garnish the top with a light drizzle of olive oil and a small pinch of fresh parsley or a few whole almond pieces if desired.
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Tip: Serve the dip immediately at room temperature or lightly chilled, depending on preference. The fresh, herbaceous flavor is most vibrant when served within a few hours of making.

Good to know

Tips

Pitting olives: If you're using whole fresh olives, lay them on a cutting board and press firmly with the flat side of a large knife until the pit loosens slightly. Remove the pit with your fingers. Alternatively, use a cherry pitter or purchase pre-pitted olives to save time.
For an even creamier, richer dip, fold in 2–3 tablespoons of Greek yogurt, sour cream, or crème fraîche after blending. This softens the brininess and adds body, making it excellent for spreading on bread.
Serve this dip as part of a Mediterranean mezze platter alongside pita chips, toasted bread, fresh vegetables (bell peppers, carrots, cucumbers, radishes, celery), hummus, cheese, and cured meats for a restaurant-quality spread.
This is an intensely flavored dip, so a little goes a long way. A small bowl (about ½ cup) makes an impressive centerpiece on any appetizer table; save the rest for a second serving or to take home.

Make ahead

Prepare the dip up to 2 days ahead and store it covered in the refrigerator. Allow it to sit at room temperature for 10–15 minutes before serving to restore its optimal flavor and texture. If the dip has become firm or slightly dry after refrigeration, stir in a splash of olive oil or a tablespoon of water to loosen it.

Storage & reheating

Store the dip in an airtight container in the refrigerator for up to 4 days. It is not suitable for freezing, as the texture of the nuts and herbs will degrade significantly. To serve after refrigeration, bring to room temperature or serve chilled; stir in a tablespoon of fresh olive oil if it appears dry. If the dip separates or looks oily on top, simply stir well to recombine.

Substitutions

roasted unsalted almonds → Pine nuts, walnuts, or unsalted pistachios. Use the same quantity (¾ cup). Pine nuts are richer and more delicate; walnuts are earthier and slightly bitter; pistachios add a subtle, pleasant sweetness. Each creates a slightly different flavor profile.
fresh flat-leaf parsley, packed → Fresh cilantro, basil, or a combination. Use the same quantity (¼ cup packed). Cilantro adds a bright, slightly spicy note; basil adds sweetness and an Italian flair. Adjust to your taste preference and the cuisine you're serving.
green olives, pitted → Kalamata olives or Castelvetrano olives. Use ¾ cup of kalamata olives (more assertive and briny, so start with less) or ½ to ¾ cup of Castelvetrano olives (buttery, milder, less pits). Each variety creates a different flavor intensity and color.
fresh lemon juice → Fresh lime juice or white wine vinegar. Lime juice (3 tablespoons) adds brightness and a different citrus note. Vinegar: use only 2 tablespoons for the same acidity level. Both will shift the dip's flavor profile slightly.