A fabulously creamy dip for your antipasto platter topped with Salvagno pitted olives for added texture and flavour. 

Makes approx. 1 cup

150g Clevedon buffalo feta cheese, crumbled
150g crème fraiche or sour cream
Extra virgin olive oil (EVO)
2-3 Tbsp Calogiuri Vincotto (e.g. pomegranate, fig or originale)
¼ cup Sabato semi-dried cherry tomatoes
10 Salvagno pitted olives
1 Tbsp fresh thyme or basil

Purée the feta, crème fraiche and 2 tablespoons of EVO together in a blender until smooth.

Spread into a dish. Drizzle with EVO and vincotto. Scatter with remaining ingredients. Serve with crackers and crudités.

Recipe by Julie Le Clerc



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