Creamy Tsalafouti Dip with Chili Oil, Olives & Fresh Herbs
Ingredients:
1 pack (180 g) Tsalafouti (Papathanasiou)
2½ tbsp extra virgin olive oil
1/3 tsp chili Makes (or to taste)
½ garlic clove, very Onely chopped or grated (optional)
8–10 Kalamata or mixed olives, pitted
1 tsp lemon zest
1–2 tsp lemon juice
Freshly ground black pepper
Fresh thyme or oregano (preferably tender leaves)
2½ tbsp extra virgin olive oil
1/3 tsp chili Makes (or to taste)
½ garlic clove, very Onely chopped or grated (optional)
8–10 Kalamata or mixed olives, pitted
1 tsp lemon zest
1–2 tsp lemon juice
Freshly ground black pepper
Fresh thyme or oregano (preferably tender leaves)
Method:
1. Spread the tsalafouti onto a serving plate, shaping it into a round form with a slight well in the center.
2. In a small saucepan, gently heat the olive oil with the chili Makes and garlic (if using) for 30–40 seconds, making sure it does not burn.
3. Remove from the heat, stir in a little lemon zest and allow it to cool slightly for 1–2 minutes.
4. Pour the infused oil into the center of the dip.
5. Top with olives, a few drops of lemon juice, freshly ground pepper and tender thyme or oregano leaves.
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