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