Parsley dip
2 tablespoons Sitia Extra Virgin Olive Oil 1 large bunch parsley (only the leaves) 1 slice stale bread 1 small onion 1 garlic clove juice of 1 lemon 2/3 lb strained yogurt 1/2 teaspoon salt 1/2 teaspoon pepperSoak the bread in water, strain and place in a blender with parsley, onion, garlic, salt and pepper. Blend the mixture and then add yogurt, olive oil and lemon juice. Parsley dip is used either as an accompaniment to fresh vegetables, boiled eggs or fish or alone as a salad, garnished with parsley leaves and olives.