What haven’t I done before?
Combined olives and feta in a dip.
150g Feta cheese
Lemon, only juice a quarter
1 x Garlic clove, minced really well
1 x tsp oregano
3 x tbsp olive oil
10 x Olives, de-stoned
1. Put the feta, lemon, garlic, oregano and 2 tbsp olive oil into a blender – blend until the feta looks crumbled.
2. Put into a serving bowl, add the final tbsp of olive oil and mix in the chopped olives.
3. Serve with a sweet toast (I had rosemary and apricot) – the sweetness works well with the salty dip.