Warm Olive Oil Dip

A delish recipe from our friends at Farm to Fork

Serves 4
Preparation time 10 minutes
Cooking time 10 minutes


¾ cup Squeaky Gate extra virgin olive oil

2 cloves garlic, finely chopped

1 large anchovy fillet, chopped

½ cup pitted green olives, chopped

1 tbsp Coles baby capers, chopped

¼ cup flat leaf parsley, chopped

1 lemon

sea salt and black pepper to taste

⅔ cup Jalna Greek yoghurt

1 tbsp honey

120 g Coles deli feta cheese


Place the oil into a medium sized frying pan over a low heat. Add in the garlic an anchovy and warm through gently for 2 minutes to melt the anchovy into the oil. Add in the olives and capers then leave on a very gentle heat for 3 – 4 minutes to warm everything through. Use a vegetable peeler to peel some strips from the outside of the lemon and add to the pan. Turn off the heat and set aside to infuse. 

Meanwhile place the yoghurt, honey, feta and a tablespoon of the lemon juice into a small food processor and blitz until smooth and creamy.

Spread the whipped feta onto the base of a serving plate.

Add the parsley into the olive oil mixture and season with a pinch of salt and cracked black pepper. Spon the olive oil mixture over the whipped feta and serve with crusty bread.


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