Ingredients:

  • 1/2 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp lemon juice
  • 1/4 cup Kalamata olives, finely chopped
  • 1/4 cup Sicilian green olives, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 2 cloves garlic, minced into a paste
  • 1 tsp lemon zest, finely grated
  • 1 tbsp fresh parsley, minced
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Finely mince the garlic until it almost forms a paste and chop the green and black olives into uniform, pea-sized pieces.
  2. In a shallow serving bowl, whisk together the extra virgin olive oil, balsamic vinegar, and lemon juice.
  3. Stir in the garlic paste, lemon zest, dried oregano, and red pepper flakes until the oil is fragrant and slightly cloudy.
  4. Gently fold in the chopped olives, minced parsley, and crumbled feta, being careful not to smash the cheese into a paste.
  5. Let the Olive Oil Dip sit for 5 minutes before serving to allow the dried oregano to hydrate and the garlic to mellow.
  6. Give it one last swirl with a spoon to re mix the vinegar and oil.
  7. Serve immediately with warmed baguette or sourdough.