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Olive oil, thyme and caper dressing

Olive Oil, Thyme and Caper Dressing

Olive Oil, Thyme and Caper Dressing

I use this olive oil, thyme and caper dressing on a simple salad of cos lettuce, sliced avocado, toasted almonds and thinly sliced red onion. It’s also amazing drizzled over steamed vegetables, such as broccoli and cauliflower.

Makes: 1 jar



  • 3 Medjool dates, pitted
  • ¼ cup boiling water
  • 1 tsp dried thyme
  • 1 tbs baby capers
  • 1 clove garlic, crushed
  • ½ tsp sea salt
  • 2 tsp Dijon mustard
  • ¼ cup apple-cider vinegar
  • ½ cup extra-virgin olive oil
  1. Place pitted medjool dates in small bowl and top with boiling water. Set aside to soften.
  2. While dates are softening, place remaining ingredients in blender.
  3. Add softened dates and date water to blender. Blend for 1 min until smooth, thick and creamy.
  4. Pour into clean jar and store in fridge for up to two weeks.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.