Olive & Garlic Dip
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
Serves: 8
- 3 cloves garlic, peeled and roughly chopped
- 1 cup/250ml/8.8flozs oil (neutral flavoured oil like canola)
- 1 tablespoon water
- 1 tablespoon lemon juice
- 40g/1.4oz egg white or aqua faba
- 1/2 teaspoon salt
- 1/2 cup sliced black olives, roughly chopped
Please note: this recipe only works with a stick or immersion blender, not a food processor. It will not whip up properly when made in a food processor.
Step 1 - Place the garlic, oil, water, lemon juice, egg white or aquafaba and salt in a jug and grab your immersion blender. With the stick blender resting on the bottom of the jug turn it on and move it around in slow circles where it will start to turn white. Move the stick blender up to catch the oil and then keep whizzing until all the oil has disappeared and you get a fluffy, white spreadable paste. If for some reason it doesn't emulsify add a tablespoon more egg white or aquafaba. The quantity of egg white/aquafaba I have given above should be more than sufficient to emulsify the mixture but this is just in case.
Step 2 -Stir in the black olives and place in a serving bowl. Serve with crackers or bread.