Italian Olive Bean Dip

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This Italian olive bean dip made with Cerignola black olives, cannellini beans, garlic, olive oil and spices makes for the perfect appetizer.

Yes, if you’ve ever visit Lidia’s Italian Restaurant in Kansas City, Missouri you may have been served this dip appetizer with a side of bread all drizzled with olive oil. It really is an Italian twist opener before being served your main meal. This recipe here is actually a recreation of Lidia’s white bean and olive dip but I serve mine with crostini’s.

Something About Jett

If you are a regular to Jett’s Kitchen you know that I like to recreate meals that my husband and I have tried at restaurants and liked! Well, I was inspired to create this white bean dip and black olive recipe that we were served at Lidia’s Bastianich’s Italian Restaurant right here in Kansas City, Missouri. Matter-of-fact, I have not even seen a recipe by Lidia for this scrumptious appetizer. With that said, this is Jett’s tasty and authentic version of that recipe.

What type of olives are used for this olive bean dip?

Believe it or not but not all olives are alike. There are Spanish olives, Greek olives and Italian olives. Beings though this recipe is an Italian appetizer we use Italian Black Olives which come from the Foggia region of Puglia, Italy and named from the town of Cerignola. Cerignola black olives are large olives that are very meaty and have a mild buttery flavor making them perfect for this recipe. I obtained my Italian black olives from Giadzy.

How do you remove pits from olives?

Not all olives have pits but the Cerignola black olives that I used for this recipe came with pits. So, removing pits from olives is rather an easy process. Just place the olive on a flat surface. Using the heel of your hand apply pressure on the olive and roll the olive on the flat surface until the pit loosens away from the pit. Then remove the pit and discard. It’s really that easy!

Italian Olive Bean Dip Recipe

Ingredients

• 1 15-oz can cannellini beans
• 1/2 cup Cerignola Black Olives with pits removed
• 1 Tablespoon black olive brine
• 3 cloves garlic minced
• 2 Tablespoons olive oil plus more for drizzling
• 1/4 teaspoon of freshly ground pepper
• salt to taste

Instructions

Blend

Rinse beans and place in a mini food processor along with the pitted olives, olive oil, black olive brine, pepper, salt and minced garlic. Blend together until smooth or desired consistency.

Serve

To serve, use a cookie scoop and place a scoop of the olive bean dip on a small serving plate and drizzle with olive oil. Add a basil leaf for garnish, a couple black olives, and serve with Italian bread or toasted crostini’s. Store in airtight container in the refrigerator for up to four days. I do hope you enjoy this recipe as much as we do!

I AM EXCITED YOU ARE VIEWING JETT’S EASY HOMEMADE ITALIAN OLIVE BEAN DIP AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

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