Avocado Olive Dip Recipe

Ingredients
3 avocados, peeled, seeded, and mashed
1 can black olives, drained and sliced
1 can (4-oz. size) chili or Jalapeño peppers (medium to hot)
7 small green onions, chopped
3 large tomatoes, chopped
4 cloves garlic, minced
6 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
6 fresh basil leaves, finely chopped

Directions
In a large bowl, combine all the ingredients. Refrigerate at least 2 hours for flavors to blend.

Excellent served with corn chips.

Olive Boy Says -

With harvest ended for green olives, state-wide production is well below normal. Sevillano production was at a very low level, due to April 20 freeze of 26° F, a long with 6 weeks of north wind over 100° F. Now is the time to order your black olives! Finding black olives has been difficult, but Olive Boy is on the search!

On the farm, we are discing the ground in preparation for rigging next to the trees. Last year, we planted 7,000 new trees, provided by Vito Delandas at Visalia, CA. We tied them to their stakes and pruned the bottom growth to promote growth to the upper part of the trees.

This year’s production was on 150 acres of actual olive trees. We produce 500 tons of olives—200 tons to fresh marketing and 300 tons to the cannery for Black Ripe olives or Pizza Olives or naturals at Bell-Carter Foods.

Shop The Olive Hut! The Olive Hut features an excellent assortment of olives, olive oils, olive products, nuts, fresh produce, and specialty items.

Be certain to check out our Free Recipes!

- Scott Patton

Beautiful Olives from Ngai Tuhoe