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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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