250 gr. black olives to your taste
2 soup-spoonfuls extra virgin olive oil
1 level teaspoonful finely-chopped fresh oreganol
1 soup-spoonful dried oreganol
salt (if the olives are not salty)
Patiently remove the stone from the olives.
Put the flesh in the blender along with the olive oil and the oreganol, and mix. The dip is ready.
It can be kept in a sealed jar in the fridge. It goes well with tomato sauces, grilled sirloin steak and is delicious on bread.
