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Middle Eastern   -   Olive Dip (Palestine)   adapted from From the Lands of Figs and Olives by Salloum and Peters

  • 2 Cups Green Olives
  • 4 Tablespoons Tahini
  • 2 Tablespoons Cilantro -- finely chopped
  • 1 Tablespoon Lemon Juice
  • 2 Cloves Garlic -- finely chopped
  • 1/4 Teaspoon Cayenne
  • 1 Small Tomato -- finely chopped
  • 1 Tablespoon Olive Oil
Directions Place all ingredients except tomato and olive oil in a blender and blend until smooth. Place in flat serving dish and refrigerate for 1 hour. Spread tomato over and sprinkle with olive oil.
Serves 4
Time to Make 0:00

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