Dill Ripe Olive Sauce
From: Nicole, Montreal, Quebec, Canada
Servings: Approximately 2 1/2 cups [625 mL]
  • 1 3/4 ounces [50 g] stoned ripe olives
  • 3 tablespoons [45 mL] dill puree
  • 1/2 teaspoon [2.5 mL] garlic puree
  • 1 teaspoon [5 mL] salt
  • 2 cups [500 mL] mayonnaise
  • Finely mince ripe olives; reserve.
  • Mix together dill and garlic purees, salt and mayonnaise.
  • Stir in reserved minced ripe olives.