Green Olive Dip (Maazat Zaytoon)
From: Engrossed

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. From Palestine and Jordan regions.

SERVES 6 -8

• 2 cups green olives, pitted and rinsed
• 4 tablespoons tahini
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, crushed
• 1/8 teaspoon cayenne
• 1 small tomato, finely chopped to serve
• 1 tablespoon olive oil, to serve

Place all ingredients except tomatoes and olive oil in a blender and blend until smooth.

Spread on a serving platter and refrigerate for 1 hour.

Garnish with tomato pieces, sprinkle with oil, and serve.