(Recipe from the Everyday Cooking for Every Family TMX cookbook)


1 clove garlic (of course I used 3)

300g black olives, pitted (I used kalamatas from the Coles deli, but I found these to be really salty. Methinks going to a proper deli would be better, and I’d rinse the olives out as well. You can always add some sea salt later.)

Few oregano, rosemary and thyme leaves (i put in approx 1/2 tsp of mixed dried herbs)

Extra virgin olive oil to cover


  • Place garlic into TM bowl and chop for 3-5 seconds on speed 7
  • Scrape down the sides and add remaining ingredients except for olive oil and chop for 10 seconds on speed 7 for a course texture. I scraped the sides down again and put it back onto speed 7 for another 20 seconds (i like my dips to be a bit on the chunky side.)

Done. to store, pop in a jar and cover with the extra virgin olive oil.

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