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.