Award-winning writer and cookbook author Nicole Parton dishes up food and fun in this lively blog! Husband Ron taste-tests, photographs what’s cookin’, and at times shares and enjoys his own creations.
Saturday, April 16, 2011
Kalamata Olive Aioli Dip
Arizona’s historic Biltmore Hotel used to serve this fabulous dip with lavash (flatbread) on their dining patio. I remembered how delicious it was on a trip to Phoenix last week, when I spent a couple of hours swanning around the gorgeous hotel that Frank Lloyd Wright designed. This recipe - which I’ve modified from the Biltmore’s kitchen - is one of my favorite simple appetizers. It keeps a week in the fridge - but never lasts that long! With a little extra mayo, it can also be used as a sauce.
Kalamata Olive Aioli Dip:
¾ c. pitted kalamata olives, using more as needed (see Note) 1 oz. coarsely grated Parmesan cheese 6 cloves fresh garlic 1 oz. fresh basil leaves 1-¾ c. mayonnaise
Drain olives well, patting lightly with a paper towel. Add olives, Parmesan, garlic, and basil to food processor, pulsing just until mixture starts to thicken. Add mayonnaise a little at a time, processing until smooth. Do not over-process, or mixture will turn purple. Add a few extra olives, processing just until small bits of olive remain. Chill well. Serve with dipping crackers or crudités.
Note: Kalamata olives are Greek olives. Don’t substitute any other kind. Buy them fresh at the deli counter or in the ethnic foods section of your supermarket. Buy about a cupful; these will reduce to about ¾ c. after you pit them.