Black Olive Dip

After surfing for its history I finally found out the origins to this paste in a Portuguese Blog. This is originally from the South of France and just within a few decades did it start spreading throughout Europe. The original past is only olive oil and pitted olives. I quickly realized that even though exquisite, it may be a little strong for most people, therefore below you will find my adaptation which seems to be more of a hit!

INGREDIENTS

2 cans of pitted black olives
1 clove of garlic
2 soup spoon of extra virgin olive oil
a pinch of oregano
1 tea spoon of mayo
salt and pepper to taste

DIRECTIONS

1. Add all ingredients but the mayo into a blender
2. Once a smooth paste, add the mayo and mix it with a spoon
3. Serve as a dip or on top of crackers
   

SUGGESTIONS

Something that goes very well is a slice of boiled egg on top of a cracker with a dab of this Olive paste on top.