The last night we were in Vancouver we went to a Greek Restaurant just under the Dees Tunnel, then a bit north.
We went for the Mussels which were reported to be in the “to die for” category.
They were out of mussels.
What we had instead was not memorable except for the olive dip. It was great. I savoured every bit trying to figure out how they made it.
I tried last night and I think I have it.
I was making Greek food for supper yesterday so I first made hummus. (For those who have my We Love to Cook With Wine cookbook, it is on page 11) Then I took about ¾ of a cup of pitted kalamata olives, 1 Tbls of olive oil and ¼ cup of the hummus and pureed it all in a blender.
Serve with warm pita. If you like olives, you'll love it.