Creamy Olive Dip

On sunny, wavy fields you grew and matured, to bring us this rich taste of Mediterranean…

As we started diving more seriously into raw food, it took us time to figure out how to structure our meals to be more high carb low fat (HCLF), but still keep little healthy fat in our diet. One day I tried to remake some “walnut meat” recipe that I saw online, and that is how it all started, as nutty and spicy side dish to give raw soups some extra kick. Since I placed my creations on top of our raw soups, in a form of a crumble, we christen it „crumble“ (you could never guess that, could you?). Most of those nutty creations I make are more on a creamy side, but the name stuck. We used to add it in raw veggie soups, but recently we are mostly using it as a firmer salad dressing or in wraps.

Let’s get to it, then!

Ingredients:

• 100 grams of raw cashews
• 15 pitted green olives
• Handful of chopped fresh dill (or about 2 teaspoons of dried dill)
• 1 teaspoon of garlic powder
• Few squeezes of lemon juice
• A little olives „water“

Soak cashews for 4-8 hours or overnight. Drain, rinse and put them in your food processor. Add olives, dill, garlic powder, a few squeezes of lemon juice (1-2 tablespoons or to taste) and if needed, a little bit of liquid olives were in. If you like it spicy, you can add ground black pepper, too. Mix everything in a food processor and serve with crackers, as a dip, spread or in wraps… You can also add some water if you want to use it as a salad dressing. It’s versatile and really aromatic.

If you like olives, give it a go! 🙂

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