There is no better way to judge an extra virgin olive oil than to pour a little on a plate and drag warm bread through it. This Greek-style dip adds just enough oregano, garlic and lemon to frame the oil without hiding it. Use your best bottle — the oil is the dish.
Ingredients
- 6 tablespoons single-estate Greek extra virgin olive oil
- 1 small clove garlic, finely grated
- 1 teaspoon dried Greek oregano
- A squeeze of fresh lemon juice
- Flaky sea salt and cracked black pepper
- A pinch of crushed red pepper (optional)
- Warm crusty bread, to serve
Method
- Pour the olive oil onto a shallow plate or into a wide, shallow bowl.
- Scatter the grated garlic and oregano evenly over the oil.
- Add a squeeze of lemon juice, a pinch of flaky salt, and a few grinds of black pepper.
- Add crushed red pepper if you like a little heat. Do not stir hard — let the herbs and garlic settle into the oil.
- Serve immediately with warm crusty bread for dipping.
Cook's note
This is a finishing dish, so the oil is never heated — that keeps the fresh, peppery polyphenols and grassy aroma fully intact. Reach for an unfiltered, single-harvest oil here; you will taste the difference.
Make it with single-estate Greek olive oil.
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