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I love the olive dipping sauce that accompanies the fries at the Bistro at Nordstrom in International Plaza. Does anyone have that recipe? Kim Odom, Odessa

Debbie Zomermaand of Tampa saw Kim's request and sends the recipe that appeared in the Nordstrom cookbook, Friends & Family: Heartwarming Recipes for Your Table (Chronicle Books, 2003). It is an easy dip to make. I purchased pitted kalamata olives in the deli at Publix. If you've never roasted garlic before, it's easy. Take a head of garlic and slice the top off, exposing the tips of the cloves. Leave the head intact. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 degrees for 1 hour. Let cool and squeeze softened garlic into a food processor. This dip is a bit tangy because of the olives and lemon juice. This recipe makes a lot but it would also be nice as a dip for some vegetables or as a spread on a sandwich. Think about it for a Super Bowl gathering.

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Recipe request

Diana Hunter of Clearwater has lost her recipe for Brazilian green rice. She clipped it from the newspaper around 1980.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.

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Kalamata Olive Aioli Dip

1 clove garlic

1/2 cup kalamata olives, pitted

2 tablespoons roasted garlic (see note)

2 cups mayonnaise

2 tablespoons fresh lemon juice

In the bowl of a food processor fitted with a metal blade, process the garlic, olives and roasted garlic and pulse until finely chopped. Add the mayonnaise and lemon juice and process until the mixture is well blended and light purple. Transfer to a serving dish, cover and refrigerate until serving.

Makes about 3 cups.

Note: To roast garlic, trim off the top of the head of garlic so that the cloves are slightly exposed. Place in a square of aluminum foil and drizzle with olive oil and sprinkle with coarse salt. Wrap tightly and bake for an hour at 350 degrees. When cooled, squeeze soft garlic from papery skin. Wrapped back in the foil, the garlic will keep for 2 days in the refrigerator. If you want to keep it longer, place it in a small jar with a lid and cover with olive oil. (This will also flavor the oil for later use.)

Source: Debbie Zomermaand, Tampa