🌿 Load spicy, aromatic olive oil with all the flavours of a Greek-inspired salad. Our Greek Salad Dipping oil is perfect to share.
💚 Lemons and fresh herbs are essential for a lot of Mediterranean-inspired dishes. But testing here in the UK revealed that 82% of lemons and 81% of fresh herbs* were found to contain artificial pesticides. That’s why we think organic fruit & veg is the best pick for this recipe – artificial pesticides are banned on organic farms.
*82% of lemons and 81% of fresh herbs tested by the UK government between 2018-2023 were found to have multiple potentially harmful pesticide residues. Source, PAN ‘Dirty Dozen Report’ 2024
Greek Salad Dipping Oil
Serves 4 –8
50g Kalamata olives
2 mini cucumbers
½ red onion
100g feta
1 lemon
3-4 fresh thyme sprigs
150ml Greek extra virgin olive oil
1 tsp dried oregano
1 tbsp unfiltered red wine vinegar
1 tbsp honey
Warm pitta breads, to serve
Stone the olives, then finely chop them. Dice the mini cucumbers. Trim peel and dice the red onion. Crumble the feta. Finely grate the zest from the lemon. Pick the leaves off the woody thyme sprigs.
Pour the Greek extra virgin olive oil into a shallow bowl or lipped plate. Add the diced olives, cucumbers and red onion, the crumbled feta, lemon zest and thyme leaves. Sprinkle over the dried oregano. Drizzle over the red wine vinegar and honey. Gently stir to mix everything together.
Serve the dipping oil with warm pitta breads for dipping and scooping.
Find the full recipe at the link in our bio.
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welcome back to my series where I make summer dishes with zero artificial pesticides have you ever thought about what’s on your lemons or herbs studies show that over 80% have multiple potentially harmful artificial pesticide residues and you can’t just wash them off so that’s why I’m making this Greek salad inspired dipping oil with organic herbs from Suffukk juicy organic lemons from Spain and organic olive oil straight from Greece and whether it’s from SuffK or Spain artificial pesticides are banned on organic farms which means you know what you’re eating and what you’re