You’re just 10 minutes away from this gorgeous, vibrant Greek-inspired bread dipping oil. Chop up a few bits and pieces, mix them with olive oil and serve up with a pile of fresh bread. It’s easy, speedy and PERFECT for entertaining and parties.
This lovely variation on my favourite bread dipping oil is, essentially, a celebration of a few of my favourite things. Salty, briny olives, creamy feta, fresh greens, a touch of sweetness from honey and gorgeous olive oil to bring it all together. It’s very much inspired by the lovely flavours I associate with Greek holidays and I could truly eat this whole plate!
It makes the most wonderful, EASY, dip for entertaining. In my experience, people just can’t resist a vibrant, colourful dip they can swirl fresh bread through, so they’re generally super popular and the first things to go at parties.
And the best part is how simple this one is. It uses no fancy ingredients, no special equipment and can be ready within 10 minutes.
- Olives. I love to use a combination of Kalamata (my absolute favourites) and green olives, just for a lovely mix of colours.
- Feta. Good quality, creamy feta is what I prefer. You could also use goat’s cheese.
- Herbs. I’m using a mix of oregano, mint and thyme – you could play around with this and use more of one and less of another, swap in flat-leaf parsley or use dried herbs instead.
- Garlic. I’m using 2 cloves, but you could reduce (or increase!) that if you like. You could also use garlic paste.
- Lemon. You’ll use the juice and zest of a lemon, so I recommend using a fresh lemon if possible, for the best flavour.
- Honey. This just helps to cut through the deep, salty savouriness of the oil – you could use maple syrup if you prefer.
How to make it
Add all your ingredients to a shallow plate or bowl, then mix to combine. Taste, then season with salt if needed – I find it’s salty enough without, but add some if you like. Serve with your favourite bread, I LOVE this with super soft and fluffy focaccia.
Got a question?
If you’re not an olive fan, use chopped sundried tomatoes or chopped roasted red peppers (from a jar).
Yes! It will keep well for at least 3 days in the fridge – the herbs will lose their lovely vibrant green colour after the first day, so if you can, I recommend waiting to mix them in until the day you want to serve the oil.