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Olive-Pepper Dip


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Olive-Pepper Dip


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Olive-Pepper Dip


  • Prep Time : 5 min
  • Ready Time : 5 min


4 cups


  • 3 cloves garlic, crushed
  • 2 (19-ounce) cans green pitted sliced olives
  • 1 (19-ounce) can Israeli pickles
  • ½ cup pickled red peppers
  • 1 teaspoon cumin
  • Dash cayenne pepper
  • 2 tablespoons olive oil


Combine garlic, olives, red peppers, spices, and olive oil in a food processor. Pulse until ingredients come together. The consistency should not be smooth like a paste, but rather have some texture.


About Naomi Nachman


Naomi Nachman is a personal chef in NY, originally from Sydney, Australia. She has appeared on JLTV and has been a guest host on the QVC. She is featured in cookbooks, a cooking CD and many newspaper articles. Naomi started the Kosher Culinary Institute at JCC of the Greater Five Towns and she started a culinary arts program at Camp Dina (Dora Golding for girls). Naomi currently lives in Woodmere, NY with her husband and 4 daughters.




5 Responses to Olive-Pepper Dip

  1. What would be the equivalent of Israeli olives here?

  2. Something in your recipe was unclear to me: The 2nd & 3rd ingredients listed (2 cans sliced olives & 1 can Israeli olives)…what’s the difference?
    Also: I’ve never seen pickled red peppers before. Do they taste sweet like bread & butter pickles? or are they sour? Is there a brand name or ingredients list yopu can provide so I’ll know what to look for? Thanks so much!!

    • avatar says: rr kahana

      There is sweet picled red peper in a jar i think gefen, i guess she is talking about green and black olives. But it sounds like too much garlic

  3. The 3rd ingredient should be Israeli pickles not olives. You can buy red pickled peppers in the supermarket. Not sure of the brand

  4. Perhaps some info on buying Israeli products in the USA especially in the NW–not just NY and the east coast.

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