- 150g of green olives stuffed with pepper
- two tablespoons of mayonnaise
- half a glass of milk
- half a lemon,
- one a tablespoon of dried parsley,
- one tablespoon of gherkins,
- one egg.
Step one. Squeeze the lemon and pour the juice into the milk. Leave the milk for ten minutes to turn sour.
Step two. Boil the egg for ten minutes until it turns hard.
Step three. Put the mayonnaise together with all of the dry ingredients in a blender and mix. Add the sour milk and mix for a further three minutes.
Step four. Pour the contents of the blender in a clean jar and seal. Cool the dip in the fridge for about an hour before consuming.