There are different versions of this dip and many recipes state that the ingredients should be put in a food processor and mixed together almost to a paste form. Other recipes use the olives as whole. I have found that my personal favorite way to serve this dip is have it so that the ingredients can be recognized yet can still easily be rolled in some Lavash bread or served on top of a slice of baguette.
The type of green olives used in this recipe will definitely set the tone as far as the taste is concerned. Make sure to use olives that have been cured in a why that they are not too bitter or overpowering. Another tip that I have to share is to allow the dip to rest over night so that the flavor come together.