Za’atar Dipping oil
This Za’atar Dipping Oil is a flavourful and aromatic addition to any meal. With its blend of olive oil, balsamic vinegar, Kalamata olives, za’atar spice, fresh herbs, and a touch of garlic and red pepper flakes, it brings a savoury, herbaceous punch to the table. Serve it alongside warm crusty bread, pita, or flatbread for a delicious and easy appetizer or snack. Perfect for parties and gatherings, this quick-to-make dipping oil will impress your guests with its bold, Mediterranean-inspired flavours.
Ingredients
- 350 ml olive oil
- 1 tbsp balsamic vinegar
- 100 g pitted Kalamata olives roughly chopped
- 1 tbsp za’atar
- 1 sprig fresh rosemary leaves picked
- 1 handful fresh parsley roughly chopped
- 2 garlic cloves finely chopped
- 1 pinch red pepper flakes
- Flaky sea salt to taste
- Cracked black pepper to taste
Instructions
- Prepare the minced Garlic, chop the Kalamata olives, parsley and rosemary, set aside till ready to use.
- In a medium bowl, combine the olive oil and balsamic vinegar.
- Add the za’atar, chopped olives, garlic, parsley, rosemary, and red pepper flakes to the bowl.
- Sprinkle in flaky sea salt and cracked black pepper to taste.
- Mix well to ensure all ingredients are evenly distributed.
- Transfer the dipping oil to a shallow dish and serve with warm crusty bread, pita, or flatbread.
- Enjoy!
Notes
- This dip can easily be made in advance. If making ahead of time just cover and refrigerate until ready to use.
- Store left overs in an airtight container in the fridge for up to 5 days.
- Allow it to come to room temperature and stir before serving.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
