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Tashi (Cypriot tahini dip).

Tashi (Cypriot tahini dip).

Drizzled into a souvlaki, used as a dip for fluffy pitas, or as another meze staple, this dip is as versatile as it is moorish.

Tahini is a big part of Cypriot cuisine, and this dish is no exception. Simple, but delicious, the key to this recipe is a good quality tahini, fresh lemon juice, and a finishing drizzle of plenty of extra virgin olive oil.

Here's the method:

Add the tahini to a mixing bowl, then squeeze in the lemon juice.
Slowly whisk in the cold water until completely smooth and a thick, drizzly consistency.
It should be dippable, and not too runny.
Some tahini is thicker than others, but a rough rule is about the same amount of water as tahini.
Season well with salt and pour into a serving bowl.
Drizzle over a good amount of olive oil and sprinkle over the sesame seeds, if using.

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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.