Potato, garlic and black olive dip

Name: Potato, garlic and black olive dip
Ingredients: 5 medium Potatoes, use fewer if they are larger (Main); ½ cup Olive oil, plus an extra large glug to add to mashed potato; 7 Garlic cloves, crushed with 1 Tbsp salt (Main); 100 g Walnuts; ½ cup Extra virgin olive oil; 1 Lemon, zest and juice; ⅓ cup Pickle brine, or use white wine vinegar; 100 g Black olives, chopped (Main); 1 sprinkle Sumac powder, to season

Tam West

Warren Elwin

Food writer

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Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.

Ingredients

5 medium	Potatoes, use fewer if they are larger (Main)
½ cup	Olive oil, plus an extra large glug to add to mashed potato
7	Garlic cloves, crushed with 1 Tbsp salt (Main)
100 g	Walnuts
½ cup	Extra virgin olive oil
1	Lemon, zest and juice
⅓ cup	Pickle brine, or use white wine vinegar
100 g	Black olives, chopped (Main)
1 sprinkle	Sumac powder, to season

Directions

Peel, chop and boil potatoes in very salty water until well cooked. Drain and mash with a big pour of olive oil (if necessary, add a little of the cooking water to keep it loose).
Crush garlic with 1 Tbsp salt to form a smooth paste (the mortar and pestle is your friend) and blitz in a food processor with walnuts, ½ cup extra virgin olive oil and the zest and lemon juice to form a smooth paste.
Fold into the mash, thin with approximately ⅓ cup pickle juice (or white wine vinegar) to taste and chopped black olives. Season with sumac. Chill to serve.