Olive Dip Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring or shaking the pan, until fragrant and slightly darkened at the edges, about 3–4 minutes. Transfer to a plate to cool. Reserve 2 tablespoons chopped toasted walnuts for garnish.

Combine base ingredients

In a food processor, add the pitted Kalamata olives, pitted green olives, cooled toasted walnuts (reserve 2 tablespoons for garnish), garlic clove, parsley leaves, and basil (if using). Pulse 6–8 times until coarsely chopped. Scrape down the sides as needed to ensure even processing.

Emulsify and season

With the processor running on low, drizzle in 1/4 cup extra-virgin olive oil until the mixture becomes a chunky, spreadable paste. Add lemon juice, pomegranate molasses, red wine vinegar, ground cumin, crushed red pepper flakes, kosher salt, and black pepper. Pulse 4–6 more times to combine. Taste and adjust seasoning.

Adjust consistency

If the dip is too thick or pasty, add up to 2 tablespoons of water (or additional olive oil) in 1 tablespoon increments and pulse to reach a smooth, spreadable consistency. The final texture should be slightly coarse with visible pieces of olive and walnut.

Chill to develop flavors

Transfer the dip to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld. The dip can be made up to 24 hours ahead; bring to room temperature before serving if chilled longer.

Before serving, spread the dip in a shallow serving dish. Drizzle 1 tablespoon extra-virgin olive oil over the top in a thin stream, then drizzle 1 teaspoon pomegranate molasses in a decorative pattern. Sprinkle the reserved 2 tablespoons chopped toasted walnuts and add a few small parsley sprigs. Serve with lemon wedges alongside warm pita, crusty bread, or raw vegetables.