Yields1 Serving
Prep Time5 mins
Ingredients
 2 tbsp Sun-dried tomato pesto
 50 g Feta cheese
 50 g Black olives, pitted
 ½ Lemon, zest
 1 Sprig oregano, leaves finely chopped
 ½ cup Greenleaf EVOO
Instructions
1

Combine all ingredients in a bowl and mix until well blended.

2

Serve with fresh ciabatta slices for dipping.

Greek Dipping Oil

Ingredients

Ingredients
 2 tbsp Sun-dried tomato pesto
 50 g Feta cheese
 50 g Black olives, pitted
 ½ Lemon, zest
 1 Sprig oregano, leaves finely chopped
 ½ cup Greenleaf EVOO
Greek Dipping Oil
IngredientsDirections