Description
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.
Ingredients
Units
Scale
- 1/2 cup of olive oil
- 1/3 cup fresh oregano, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh thyme
- 1/2 cup feta, crumbled
- 2 garlic cloves, crushed
- 1/2 cup chopped olives (I used green and Kalamata)
- Zest and juice of 1 lemon
- 1 tablespoon of honey
- Salt, to taste
Instructions
- Mix the dipping oil. Add the olive oil, oregano, mint, thyme, crumbled feta, garlic, chopped olives, zest and juice of your lemon and honey to a bowl or serving plate that has a lip. Stir to combine, taste, then season with a little salt if you like (I find it salty enough without but you might want to add a little).
- Serve. Enjoy with your favourite bread – I love it with fluffy focaccia, rosemary parmesan bread or soft flatbreads.
Notes
PREP AHEAD: The oil will keep well for at least 3 days, stored in the fridge, so you can make it ahead of time if you like. The herbs will dull in colour the longer they sit in the oil, so if you can, wait until you want to serve the oil before mixing them through.
INGREDIENT NOTES: Play around with the herbs – use more or less of each, or swap in flat-leaf parsley or dried herbs. Swap olives for sundried tomatoes or roasted red peppers if you’re not a fan.
- Prep Time: 10
- Category: appetizers
- Method: no cook
- Cuisine: mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110
- Sugar: 8.7g
- Sodium: 102mg
- Fat: 6.5g
- Saturated Fat: 1.6g
- Carbohydrates: 13.7g
- Fiber: 2.6g
- Protein: 1.2g
- Cholesterol: 4mg