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:
- Spread the tsalafouti onto a serving plate, shaping it into a round form with a slight well in the center.
- 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.
- Remove from the heat, stir in a little lemon zest and allow it to cool slightly for 1–2 minutes.
- Pour the infused oil into the center of the dip.
- Top with olives, a few drops of lemon juice, freshly ground pepper and tender thyme or oregano leaves.
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