Emily's Fresh Dips Will Drench Your Favourite Foods With Flavour!
And Our Very Own Greek "Briami" ]

The quest for modern Mediterranean food is unrelenting. Cookbooks abound. Our favourite is Emily Lycopolus' Greek collection. The cuisine of Greece is one of the most trending cuisines both at home and in restaurants. Emily's fresh homemade dips beat store bought, hands down, every time. And they are the perfect fusion food since they go with almost anything you're cooking and serving now.


Emily claims that no store-bought can match the freshness of homemade. Using Garlic infused oil instead of fresh garlic means the garlicky taste won't overwhelm your sauce. Tzatziki is cool, refreshing and the perfect fusion with any one of your summer dishes, especially locally harvested veggies.

1/2 seedless English cucumber, peeled or unpeeled
1 tbsp Kosher salt
2 cups plain Greek yogurt 
2 tbsp Garlic olive oil
6 large mint leaves or sprig of dill
Sea salt and fresh ground pepper for garnish

Place a fine strainer over the top of a large bowl. Grate the peeled cucumber. For a more chunky sauce do not peel. Sprinkle with Kosher salt and toss gently. Let sit in fridge overnight. Remove from fridge, then squeeze out any remaining liquid. Transfer to medium bowl. Add yogurt and ollive oil, then mix well. Roughly chop mint or dill and add to bowl. Salt and pepper to taste. Garnish with extra mint leaf or dill sprig.


Warm and delicious, Emily's Baked Feta is a sensational summer appetizer before any meal. Crusty bread, pita, or veggies makes this one a pleasing prize. 


1 cup sliced cherry tomatoes or plum
1/2 cup Kalamata olives, pitted
1/2 medium red onion, sliced horizontally
1/4 cup Garlic infused oil
2 tsp fresh lemon juice (1/2 lemon) or Sicilian Lemon balsamic
2 tsp fresh oregano leaves finely chopped
1 tsp Kosher salt
1/2 tsp cracked black pepper
1 container (450g) block of Feta cheese

Preheat oven to 375 degrees. Add tomatoes and onion to medium bowl. Add olive oil and lemon juice (or Lemon white balsamic), then toss gently to coat. Place feta in shallow baking dish lined with parchment paper. Pour mixture over feta, piling it high and allowing some to fall to the side. Bake uncovered for 20 minutes until tomatoes are starting to caramelize and the feta has softened. It won't melt but as it warms it will soften and become spreadable. Serve with sprigs of fresh oregano.

{ Vegan. Low Carb. Healthy Fat. }

Emily's Hummus is super delicious. The trick, according to her, is lots and lots of Garlic olive oil. Emily is pretty serious about removing the skin of the chickpeas, but we've made this with skins on. Consistent, mellow, creamy...what more can you want for a simple dip. Serve with anything you're serving as a condiment, as a sauce or a straightforward dip for veggies.

1 can (540ml) chick peas reserving 1/3 cup liquid (called aquafaba)
1/2 cup tahini paste
1/4 cup Garlic olive oil plus extra for drizzle
2 tbsp fresh lemon juice (or Sicilian Lemon white balsamic)
1 tsp Kosher salt
1 tsp Sea Salt for garnish

Drain and rinse chickpeas. If you are peeling the chickpeas follow directions below this recipe. Set liquid to the side. Place chickpeas, tahini, olive oil, lemon juice and salt in blender bowl. Blend until the hummus is soft and creamy, scraping down sides as necessary. If you wish an extra smooth version, add the aquafaba until the desired texture is reached. Spoon hummus into a serving dish and use a knife to make some dips and valleys in the surface. Drizzle olive oil and sprinkle with sea salt.  

Vegan. Low Carb. Healthy Fat. }

Who doesn't love French ratatouille. Or a Sicilian Caponata. And then there's the Greek version of roasted veggies called Briam. Our defining ingredient? Garlic. This Briam recipe celebrates our gorgeous roasted Garlic infused olive oil. And, of course, the bounty of a fresh tomato harvest with sweet red onions, zucchini, eggplant and new potatoes. All thinly sliced, then roasted in a round baking pan. It makes a dinner for four with fresh bread and your choice of tangy cheese on the side. It takes a bit of time to slice the veggies, but then it's in the oven and the only thing left to do is wait for the flavours to mix.  Briam is classic Greek but it's the perfect fusion-side to accompany rice, pasta, a juicy rib eye steak or a topping on a grilled burger. With a generous drizzle of Rosemary olive oil. YUM!

1 cup Garlic olive oil
4 medium new potatoes, peel on 
4 medium tomatoes, fresh harvest
2 medium red onions, peeled
2 eggplant, stem removed
3 medium green zucchini (or a mix of yellow and green)
1 tbsp fresh flat leaf parsley leaves, roughly chopped
1 tbsp fresh oregano, leaves only (or 1 tsp dried)
1 tbsp Kosher salt
1 tsp fresh ground black pepper (or 1 tbsp Black Peppercorn olive oil)
1/4 cup Rosemary olive oil for drizzle and garnish

Heat oven to 375 degrees. Cut vegetables crosswise in equal 1/4 inch slices. Place in large bowl. Add 3/4 cup of Garlic olive oil, parsley, oregano, salt and pepper. Toss vegetables gently until covered evenly with oil and herbs. Place slices in a round baking dish or cast iron pan, alternating vegetables one at a time. If using our Black Pepper olive oil drizzle now. Cover with a foil tent. Place in oven for one hour. Take out of oven and remove foil and return for another half hour until the top is caramelized. Using large spoon (not slotted), place on plate or shallow bowl, then serve with your favourite cheese and crusty bread. Have Rosemary olive oil on hand for an extra fragrant drizzle.