WHIPPED GREEK FETTA & MIXED OLIVE DIP

PREP TIME 10 MINUTES SERVES 4 AS A STARTER

AIn a food processor, briefly pulse 200g greek fetta, 1 clove crushed garlic and 2 tablespoons fresh oregano leaves until it forms a spreadable consistency. With the motor operating, gradually add 1 teaspoon lemon juice, then 2 tablespoons light olive oil; process until light and creamy. Spoon into a small serving bowl; top with 2 tablespoons each whole and pitted halved sicilian and small kalamata olives, 1 teaspoon thin strips lemon rind and drizzle with 2 teaspoons extra virgin olive oil. Serve with lavosh.