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

½ cup Vasse Virgin Robust Extra Virgin Olive Oil


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.

Posted by Soap Factory Vasse Virgin on February 01, 2019 - 0 comments

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