Za’atar, Balsamic Vinegar and Kalamata Olive Dipping Oil Recipe
Roughly chopped kalamata olives bring texture and a briny flavour to this simple but delicious dipping oil. Herbal from rosemary and slightly spicy with chilli flakes, this is wonderful for dipping some freshly toasted bread.
Ingredients
- ¾pint of olive oil
- 1tbsp of balsamic vinegar
- 3 ½oz of pitted Kalamata olives, roughly chopped
- 1tbsp of za'atar
- 1sprig of fresh rosemary, picked
- 1handful of fresh parsley, roughly chopped
- 2garlic cloves, finely chopped
- 1pinch of red pepper flakes
- flaky sea salt to season
- cracked black pepper to season
- bread, of your choice, freshly toasted
Instructions
Step 1
Start by drizzling the olive oil onto a high-rimmed plate | Ingredients: 3/4 pint of olive oilStep 2
Add the remaining ingredients into the oil and mix well, then season to taste with flaky salt and pepper | Ingredients: 1 tbsp of balsamic vinegar , 3 1/2 oz of pitted Kalamata olives, roughly chopped , 1 tbsp of za'atar , 1 sprig of fresh rosemary, picked , 1 handful of fresh parsley, roughly chopped , 2 garlic cloves, finely chopped , 1 pinch of red pepper flakes , flaky sea salt to season , cracked black pepper to seasonStep 3
Serve alongside freshly toasted bread and enjoy | Ingredients: bread, of your choice, freshly toasted