Olive and capsicum dip

Jan 20, 2021 | Recipes, Snacks and Sweet things

A brilliant accompaniment to any meal and totally awesome as a snack with crudités, crackers or tortilla crisps.

Olive and capsicum dip
Prep Time 8 minutes
Cook Time 30 minutes


  • 1 small red capsicum
  • olive oil
  • ½ small onion finely chopped
  • 1 clove garlic finely chopped
  • ½ teaspoon turmeric
  • 1 teaspoon dried basil
  • 1 cup olives rinsed and pips removed
  • ½ cup walnuts
  • 1 handful parsley destalked
  • Juice of 1 lemon



  • Preheat the oven to 200˚C and roast the capsicum with a smallamount of the olive oil for approximately 30 minutes
  • Whilst the capsicum is roasting, sauté the onion in some olive oil, then add the garlic and cook until soft
  • Add the turmeric and dried basil to the onion and garlic and allow to infuse for a minute or two
  • Place this mixture into a food processor, add the olives, walnuts, parsley, capsicum, lemon juice and blend until you have a paste consistency that you like. Add more olive oil if required

Top Tips

  • Mix it up with the spices and herbs. Have fun experimenting. Coriander makes a great alternative to parsley and ground cumin is fantastic in this recipe
  • This olive dip is fabulous as a dip (obviously 🙂) but also as an accompaniment with a meal
  • Works brilliantly without the walnuts if there are any allergies about
  • Store in an airtight container for up to 5 days

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Oh my… so gorgeous, so moorish and super nutritious too… a winner all round.