AVOCADO OIL DIP WITH FETA, HERBS & CONFIT GARLIC

Fresh, vibrant and layered with texture. Creamy feta, sharp citrus, herbs and spice sitting in a clean, silky oil base. Built for scooping with warm sourdough. 

Using Spanish Virgin Avocado Oil gives a neutral, smooth base that lets the herbs, spice and acidity come through clean and balanced. 

GOOD PHATS: SPANISH VIRGIN AVOCADO OIL 
SERVES: 2–4 
PREP TIME: 10 mins 
COOK TIME: 40 mins

INGREDIENTS 

FOR THE CONFIT GARLIC
1 garlic bulb (approx. 8–10 cloves) 
Neutral EVOO 
Salt 

FOR THE DIPPING OIL 

150g feta 
Small handful Kalamata olives 
Small handful sun-dried tomatoes 
30g pistachios 
Good pinch fresh oregano 
Good pinch fresh dill 
Good Phats Spanish Virgin Avocado Oil (enough to bring everything together) 
Pinch Aleppo chilli 
Good pinch za’atar 
Good pinch sumac 
½ lemon 

METHOD 

Step One: Confit the garlic 

Separate and peel the garlic cloves, then place into a small ovenproof dish. Cover fully with a neutral EVOO and add a pinch of salt. Cook at 130°C until soft and golden, around 35–40 minutes. Remove and allow to cool. 

Step Two: Build the base 

Add 2–3 cloves of the confit garlic to a shallow bowl and lightly crush. Finely chop the Kalamata olives and sun-dried tomatoes, then add along with the pistachios. 

Step Three: Layer the aromatics 

Finely chop the oregano and dill, then add along with the Aleppo chilli, za’atar and sumac. Add lemon zest and a small squeeze of juice. 

Step Four: Add the oil 

Pour in enough avocado oil to bring everything together into a loose, spoonable base. Stir gently to combine. 

Step Five: Add the feta 

Place the block of feta in the centre of the oil. Finish with an extra pinch of za’atar and sumac over the top. 

Step Six: Plate & serve 

Serve as is with warm sourdough. Crush the feta into the oil at the table and mix through just before eating. 

Chef’s Tip 

Keep the feta whole until the last moment. Crushing it tableside gives you contrast in texture and a fresher, more dynamic flavour.