Greek salad dipping oil
Ingredients
Metric
Imperial
- 150ml of extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 50g of pitted Kalamata olives
- 1 tbsp of capers, drained
- 1 small garlic clove, minced
- zest of 1 lemon
- 1 tbsp of red wine vinegar
- 1 cucumber, finely chopped
- 30g of feta, crumbled
- salt and pepper
- crusty bread, to serve
Method
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
Finely chop the olives and capers. Combine them in a bowl with the garlic, lemon zest and vinegar
- 50g of pitted Kalamata olives
- 1 tbsp of capers, drained
- 1 small garlic clove, minced
- zest of 1 lemon
- 1 tbsp of red wine vinegar
Once the oil is cooled to room temperature, stir it into the olive-caper mixture. Season with salt and pepper
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
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