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)
- 1 tablespoon fresh lemon juice
- Zest 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, lemon zest, lemon juice, and honey to a bowl or serving plate with a lip. Stir to combine, taste, then season with more lemon juice if needed, and a little salt if you like (I find it salty enough without, but you might want to add a little).
- Serve. Enjoy with your favorite bread – I love it with fluffy no-knead ocaccia, rosemary parmesan bread, or two-ingredient dough garlic 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 sun-dried 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