Olive Dip
(Palestine and Jordan)

2 cups green olives, pitted and washed to remove salt
4 tbsp taheena
2 tbsp chopped fresh coriander leaves (cilantro)
1 tbsp lemon juice
2 cloves garlic, crushed
1/8 tsp cayenne
1 small topmato, finely chopped
1 tbsp olive oil

Place all ingredients except the tomatoes and olive oil in a blender;
 blend until smooth.

Place in a flat serving dish and refrigerate for 1 hour; then spread 
the tomato pieces on top[, and sprinkle with oil before serving