Spinach Olive Dip
Turkey, Spinach & Olive Sandwich Wheels
The wild olive (oleaster) grows in most countries of the Mediterranean, even in southeast Asia and other areas. It is an unimpressive straggly plant, with tiny, inedible fruit. It bears little resemblance to the olive tree, Olea europaea, which we know today. This magnificent tree may have been first cultivated five thousand years ago in Crete and Syria.
The olive tree flourished in Spain, Tunisia, Morocco and other countries around the Mediterranean for thousands of years, but it was not until the mid 16th century that there is record of cuttings being carried to Peru by the Spaniards. In the 1700's Franciscan monks brought the olive to Mexico and then north into California by way of the missions. The first cuttings were planted in 1769 at the San Diego Mission. However, it was not until the late 1800's that commercial cultivation was developed in California.
In a blender or food processor, whirl sour cream, mayonnaise, spinach, parsley, onion, honey, salt, pepper and thyme until smoothly puréed. Transfer to a small serving bowl and gently stir in 1/2 cup olives. To garnish, sprinkle remaining 1/4 cup olives. Serve dip with raw vegetables .
Makes about 3-1/2 cups; 12 servings
Total preparation time: 10 minutes
Press spinach firmly back of spoon to remove excess moisture. In a bowl, mix spinach, cheese, 1 tablespoon horseradish (or more to taste) and allspice. Divide spinach mixture evenly among each of 6 tortillas evenly. Sprinkle evenly with olives and onion. Divide turkey into 6 equal portions. Place 1 portion of turkey on each tortilla, covering spinach-olive mixture. Roll each tortilla tightly to encase filling. with a sharp knife, cut each tortilla diagonally into 4 equal slices.
Makes 6 servings
Total preparation time: About 15 minutes
Provided by California Olive Industry
This page originally published as a FoodDay article in 1997.
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This page modified February 2007
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