Before you start, make sure that your olives are seedless. You can either buy them seedless in the store, or, if you are patient enough, you can do the job yourself. When it comes to the capers, make sure you drained them off the brine in advance, so the olive dip does not end up soggy and hard to to look like a dip (but more like a sauce). Also, you need the lemon (1/2) for its juice, not the fruit itself.

The recipe for our olive dip is simple as that: add all the ingredients in a food processor and mix for 30-40 seconds until you get a homogeneous mixture. While the machine is working, keep pouring the olive oil (2 tbsp) in slowly.

When you are ready, you can serve in a dip bowl and add any green herb as a decoration (and additional mild taste). 

With that olive dip we love roasting some bread as well! 

If you cannot eat it right away, you can store the dip in an air-tight container for a week.