Recipe By: Chef Demetris Christodoulou
1/2 cup extra virgin olive oil (Saint George)
1 teaspoon each of chopped fresh thyme, and oregano
10 crushed seeds of dried coriander
8 crushed seeds of black pepper
Pinch of sea salt
In a mixing bowl combine all ingredients and stir to combine. Allow mixture to infuse for 10 minutes.
Serve with crusty bread.