Olive, Feta & Parsley Dip

I love the kind of recipe that feels almost too simple to be worth writing down, until you make it and immediately want it again the next day. This is exactly that. Creamy feta, punchy olives, lemon, garlic and parsley all blended together into a salty, herby dip that takes barely any effort but tastes like something you’d order as part of a mezze spread somewhere sunny.

The olives really are the star here, so it’s worth using ones you really love if you can. I used the Perello Gordal Picante olives with chilli, which bring a lovely warmth and depth of flavour (they aren’t cheap, so save these for a special occasion). A good-quality extra virgin olive oil also makes a difference.

Perfect with crackers, toasted pitta, crunchy vegetables or simply spooned onto a plate with warm bread.

• Serves: 4–6

• Time: 5 minutes (if that!)

Ingredients

• 25–30g feta

• 350g olives, pitted

• 2 tbsp extra virgin olive oil, plus extra to serve

• Juice of ½ lemon

• Handful of fresh parsley

• 2 garlic cloves

Method

Step 1

Add the feta, olives, olive oil, lemon juice, parsley and garlic to a blender or food processor.

Step 2

Blend until smooth and creamy.

Step 3

Transfer to a bowl or plate, drizzle with a little extra olive oil and finish with more parsley if you like.

Step 4

Serve with crackers, toasted pitta, crudités or crusty bread.