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Olive Oil Dip With Vegetables

Olive Oil Dip With Vegetables
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Serves 6-8| Hands-On Time: | Total Time:


  • 1/2 cup green olives
  • 1/2 cup extra-virgin olive oil
  • 3 smashed garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 6 sprigs fresh thyme
  • 1/4 teaspoon kosher salt
  • broccoli florets, fennel wedges, carrot sticks, and radishes for dipping


  1. In a medium saucepan, combine the olives, oil, garlic, red pepper flakes, thyme, and salt.
  2. Cook over medium heat, gently stirring, until just warm, about 2 minutes. Transfer to a bowl and serve with broccoli florets, fennel wedges, carrot sticks, and radishes.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 186
  • Fat 17g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 491mg
  • Protein 2g
  • Carbohydrate 9g
  • Sugar 2g
  • Fiber 3g
  • Iron 1mg
  • Calcium 41mg
What does this mean? See Nutrition 101 .

Quick Tip

Snacking on raw veggies helps keep teeth sparkling.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.