In a food processor, add 10 ounces of green olives, 8 ounces of softened cream cheese, 1 cup of mayonnaise, 1 cup of shredded mozzarella cheese, and ½ cup of sour cream. To enhance the flavor, add 1 tablespoon of red wine vinegar, 1 teaspoon of Italian seasoning, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of black pepper, and ½ teaspoon of smoked paprika.

Process the mixture on high speed until smooth, which should take about 1-2 minutes. If you prefer a chunkier olive dip, pulse several times to achieve your desired consistency. Scrape down the sides with a rubber spatula as needed to ensure everything blends evenly. Taste the mixture and carefully add kosher salt, adjusting for your preference.

Once you've achieved the perfect texture, transfer the creamy olive dip to a serving bowl. Use a spatula to smooth the top and cover it tightly with plastic wrap or a lid. Place the dip in the refrigerator and allow it to chill for at least 4 hours, or overnight for deeper flavor development.

When ready to serve, remove the olive dip from the refrigerator and give it a gentle stir to blend any settled ingredients. Present your creamy olive dip chilled, garnished with whole or sliced olives, chopped green onions, or fresh parsley.