- 15 minute
- 4 portions
Ingredients
∙ 1 – 15 oz. can of naturally cured green pitted olives, drained
∙ 1/3 cup almonds, walnuts, pecan, or Brazil nuts
∙ 1 clove fresh garlic, minced
∙ 1 tbsp olive oil
∙ 1 tsp. reishi mushroom powder
∙ 2 tbsp lemon juice
∙ 1/2 tsp. herbs de Provence
∙ 1/8 tsp. white pepper
∙ Parsley for garnishing
∙ Fennel fronds, minced
How to Prepare
▻ Blend all ingredients in a food processor until coarsely chopped. The mix should have a chunky yet emulsified texture. The dip can be stored in the fridge for a couple of days.
