Loaded Sicilian olive oil dip

Toasted fennel seeds, chilli flakes and sun-dried tomatoes perfectly compliment the notes of vine tomato, chilli pepper and fresh cut-grass found in this deliciously delicate EVOO. 

For the third recipe in our loaded olive oil dip series we’re going to Sicily, Italy. This delicious dip celebrates the Olive Oil Club’s exclusive June drop from the Western region of this island, Agrigento.

Simple flavours allow this oil to sing, and makes the dip all the more moorish.

Best served with a cold drink, a pillowy hunk of foccacia, and a few of your finest friends. 

Here's the method: 

Serves 6

• In a small pan over low heat, gently toast the fennel seeds until fragrant, about a minute.
• Transfer to a mortar and pestle along with the chilli flakes and grind to a fine powder. 
• Find a large, flat plate and generously pour the extra virgin olive oil to cover the base.
• Grate the garlic into the oil and add the finely chopped sun-dried tomatoes, lemon juice and zest, ground fennel and chilli, and a pig pinch of salt.
• Stir everything together gently.
• Serve immediately with torn hunks of fresh focaccia for dipping.