Greek salad dipping oil

5.00

A refreshing, herby oil inspired by the classic flavours of Greek salad. This is perfect with a loaf of crusty bread. Any leftovers should be stored in the fridge and used within three days.

First published in 2024

Ingredients

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Imperial

Method

1

In a small pan, warm the olive oil on a low heat (around 60°C). Add the dried oregano and thyme, and let them gently infuse for 5 minutes. Remove from the heat and let cool slightly

  • 150ml of extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
2

Finely chop the olives and capers. Combine them in a bowl with the garlic, lemon zest and vinegar

3

Once the oil is cooled to room temperature, stir it into the olive-caper mixture. Season with salt and pepper

4

Serve topped with finely chopped cucumber and crumbled feta, if using, with bread on the side

  • 1 cucumber, finely chopped
  • 30g of feta, crumbled
  • crusty bread, to serve
First published in 2024

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