Green Olive Tahini Recipe

Prepare olives

If your green olives are whole and not pitted, pit them now. Roughly chop the olives so they blend evenly; if using pitted jar olives, drain them well before chopping.

Blend base

In a food processor or high-speed blender, combine 1 cup tahini, 3 oz chopped green olives, 3 tablespoons fresh lemon juice, 1 clove garlic, 1 teaspoon fine sea salt, and 1 teaspoon ground black pepper. Pulse to combine.

Emulsify to desired consistency

With the processor running, slowly drizzle in 2 tablespoons extra-virgin olive oil. Gradually add up to 1 cup water, starting with 1/4 cup and adding more as needed, until the mixture reaches a smooth, pourable but thick cream (like a thick hummus). Stop and scrape down the sides as needed. Taste and adjust salt and lemon — add more lemon 1/2 tablespoon at a time if brighter acidity is desired.

Adjust texture and seasoning

If the tahini separates or tastes bitter, add small amounts of water and blend again. The finished base should be silky, slightly tangy, and have visible small pieces of green olive distributed through the tahini.

Make chile oil dressing

In a small bowl whisk together 1 1/2 tablespoons Calabrian chile paste and 2 tablespoons hot olive oil (or oil from the Calabrian chile jar) until smooth. If you prefer a milder heat, start with 1 tablespoon chile and add more to taste.

Assemble and serve

Spoon the green olive tahini into a shallow serving bowl. Using the back of a spoon, create a small well in the center. Drizzle the chile oil dressing over the tahini, letting it pool in the well and ripple outward for a marbled effect.

Garnish

Scatter 2 tablespoons finely chopped fresh parsley over the tahini, sprinkle 1 tablespoon toasted sesame seeds, and zest 1 teaspoon fresh lemon over the top. Finish with an optional tiny pinch (about 1/4 teaspoon) of smoked paprika for color and smoky depth.

Serve

Serve at room temperature with warm pita, grilled vegetables, roasted fish, or as a spread on sandwiches. The dip will keep refrigerated in an airtight container for up to 4 days — allow to come to room temperature and stir before serving; you may need to stir in a teaspoon of water or oil if it has thickened.