Recipe: Marinated olives and tomato feta dip

Tomato, feta and olive dip. Photo / Doug Sherring

Enliven a jar of Kalamata olives in brine by rinsing, then dressing with olive oil and adding citrus zest, chopped hard herbs like rosemary or thyme and some crushed garlic.

Tomato Feta Dip

1. In an oven-proof bowl, layer one third each of sliced tomatoes, crumbled feta, finely diced, de-seeded red chilli and dried oregano.

2. Repeat this layering two more times.

3. Pour some olive oil over this stack. Cover with tin foil and bake at 180C for 20 minutes.

To serve, remove the tin foil and squash down ingredients with a fork. Serve with a bread stick, sliced, brushed with oil and sprinkled with dried oregano for dipping.