Olive Oil Dip
This recipe was provided to us by James from Llewellin's Guest House in Margaret River. James is a Le Cordon Bleu trained chef who delights his guests with beautifully designed menus focussing on local produce.
3 garlic cloves
2 tablespoons capers
½ teaspoon dried or fresh oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
3 tablespoons grated Parmesan
Pinch of Truffle salt
Fresh ground pepper
Pinch of chilli flakes
1. Firstly smash the garlic & capers with a pestle & mortar if you have one, or finely chop.
2. Add all the other ingredients together with the garlic & capers in pestle & mortar and mash together then spoon into a separate dish for presentation.
3. Pour over a very generous serve of Vasse Virgin Extra Virgin Olive Oil.
4. Serve with chunks of wood fired bread.