There is plenty of extra virgin olive oil in almost any Greek feast. For example, olive oil is poured over potatoes before baking, included in marinades for lamb, mixed with ground meats for burgers, used for frying potatoes and cheese pies, and liberally added to salads. At one Orthodox Easter feast in Crete, Xanthi’s white dip was especially rich in olive oil.

Xanthi’s dip includes the following ingredients, all chopped together in a food processor:

  • 2 grilled spicy long green peppers
  • 1 kilogram feta cheese
  • 1 cup extra virgin olive oil
  • 2 tablespoons vinegar

Xanthi explained the recipe for her lovely grilled sweet pepper salad (next to the bowl of white dip) in more general terms. The peppers she used are called florines (Florina peppers) here in Greece. If you can't get them where you are, any good sweet pepper should work.

  • Roast or grill the peppers to blacken them.
  • Peel the peppers.
  • Add a little wine vinegar to coat the peppers.
  • Add 1 or 2 finely sliced garlic cloves.
  • Drizzle with extra virgin olive oil.

For more details on the pepper roasting, see (for example) this recipe.

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