1. In a small mixing bowl, combine the minced garlic, chopped green olives, capers, cornichons, parsley, oregano and lemon zest.

2. Add the raspberry vinegar and red pepper flakes, if using, and gently stir until all the ingredients are combined.

3. Pour the Oliváki Extra Virgin Olive Oil into a shallow serving bowl, allowing it to spread evenly across the base.

4. Spoon the olive and herb mixture into the center of the bowl, allowing the ingredients to settle naturally into the golden olive oil.

5. Arrange the pickled peppers among the olives and herbs, ensuring they are evenly distributed.

6. Season with freshly ground black pepper and a little flaky sea salt. Remember that the olives and capers already provide plenty of saltiness.

7. Finish with an extra drizzle of Oliváki Extra Virgin Olive Oil and a scattering of freshly chopped parsley.

8. Allow the flavors to mingle for 10–15 minutes at room temperature before serving.

9. Serve immediately with thick slices of warm, crusty sourdough bread, perfect for soaking up the fragrant olive oil and Mediterranean flavors.

To Serve – Finish with:

• A generous drizzle of Oliváki Extra Virgin Olive Oil
• A scattering of freshly chopped flat-leaf parsley
• A little freshly ground black pepper
• Warm, crusty sourdough bread for dipping

Oliváki Extra Virgin Olive Oil is the heart of this Mediterranean-inspired dish, bringing a rich, fruity flavor and gentle peppery finish that complements the salty olives, fragrant herbs and tangy pickled peppers. Its beautifully balanced character makes it ideal for dipping and enjoying with freshly baked bread.

For the best flavor, prepare this dipping bowl just before serving. As it contains fresh garlic and herbs, refrigerate any leftovers promptly and use within 24 hours. Do not store at room temperature for extended periods or keep as a shelf-stable infused oil.