Dip with olives and dried figs dipped in Greek Ouzo (GF)


  • 100 ml ouzo
  • 120 g. dried figs, soft
  • 150 g. Kalamata olives, with no kernel, very finely chopped (not pureed)
  • slightly grounded black pepper
  • 1 tsp. tablespoon sesame seeds, roasted in a non-stick frying pan (do not add any fat)…


  1. In a saucepan, add the ouzo and 300 ml water , leave to boil over medium heat until the alcohol is fully evaporated.
  2. Add the dried figs and boil for 5 minutes, or until slightly softened, but be careful not to lose their shape and their chewiness.
  3. Drain without alum, and let them cool slightly. With a knife, finely chop (if desired, finely chop in a food processor or blender, but with intermittent operation, to avoid pulping).
  4. Pour the mixture into bowl and add the olives, freshly ground black pepper and stir.
  5. Cover the bowl with cling film and put it for 1 hour in the refrigerator. Just before serving, add the sesame seeds and mix well.

Serving suggestion:
We recommend accompanying this delicious dip with our gluten free breadsticks LIVE LONG LIVE GREEK with natural taste and very low salt and with a variety of yellow cheese of your choice. It will be the best company during a festive evening with friends and wine…

Did you know that:

  • Olive tree is the symbol of peace and according to the ancient Greek tradition, the homeland of olive is Athens. The first olive tree was planted even said to the Acropolis, by the goddess Athena.
  • The olive fruit is an excellent source of monounsaturated fatty acids. It gives the human body fiber and minerals and is a good source of vitamin E. Vitamin E has antioxidant properties and may delay the aging of cells.
  • The olives are, also, rich in carotenes and Vitamin A, which strengthens the immune system, helps in the treatment of skin diseases, acts against carcinogenesis, prevents skin aging and helps to develop strong teeth, bones and hair.
  • Olives, finally, include 60 times more calcium than oil and 10 times more phosphorus.
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