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Garlic Sauce Dip - Skorthalia Garlic sauce dip, or Skorthalia, is a very popular dip in Greece and there are many variations to be found around the Mediterranean. It was a favourite with ancient Greeks. A humble dip, it is a perfect accompaniment to fried aubergines or courgettes (eggplant or zucchini), fried fish or beetroot salad. You will often find it as a part of a meze platter.
Ingredients
dry/stale white bread 2 teacups extra virgin olive oil 1/3 teacup vinegar To Decorate
PreparationFirst cut the crusts off the bread. Soak in water, then wring well to get all the excess water out. You will need enough to fill 2 teacups. Peel the garlic. You can use as much or as little as you like, but bear in mind this is a garlic sauce.You will need to beat the garlic cloves to a pulp using a pestle and mortar. At this stage you can either carry on beating by hand or transfer the garlic to a food processor. Add the bread and work it in with the garlic to a cream. Then add the oil and vinegar, a little bit at a time, until it is all mixed in. If it becomes too thick you can dilute it with a bit of water. To serve, place it in a shallow bowl and dress it with the chopped parsley and olives. Store it in the fridge.
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