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Greek loaded olive oil dip

Greek loaded olive oil dip

Parsley and oregano bring out the notes of fresh herbs, and the saltiness of the feta and olives balance the rich buttery flavour of this Spartan oil. This bowl of gold is the attention your olive oil deserves.

Created exclusively by chef and recipe creator Anna Whitley for April’s Olive Oil Club EVOO, this dip is a taste of Greece.

To max out on flavour and retain its high nutritional value use extra virgin olive oil should be used within 45 days to 3 months of opening. So, make way for May in the most delicious way possible and give your olive oil the perfect send off.

Grab your favourite bread, and a spot of sunlight and enjoy this magic moment.

Here's the method:

Feeds 6-8.

Grab a large, flat serving plate and generously pour your Olive Oil Club Spartan extra virgin olive oil onto it, covering the entire surface.
Stir in the red wine vinegar, honey and grated garlic.
Add the crumbled feta, sliced olives, chopped parsley, oregano and lemon zest.
Finish with a big pinch of salt and give everything a good mix.
Dive in with big hunks of bread and enjoy.

Make it yours:

If you missed out on April's EVOO and you'd still like to make the dip then our Extra Virgin Greek bottles, or refill pouches also pair deliciously. To avoid any FOMO next time, join the Club.

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.