Za'atar and Olive Oil: The Levantine Breakfast Dip and How to Make It
Za'atar and olive oil is one of the simplest and best-loved breakfasts of the Levant: a dish of olive oil, a dish of za'atar, and warm flatbread torn and dipped first into one, then the other. In Arabic it is often called zeit w za'atar, "oil and za'atar", and across Lebanon, Syria, Jordan and Palestine it turns up on the breakfast table beside labneh, olives, tomatoes, cucumbers and tea. Below we explain what za'atar actually is, give our own za'atar blend and dip, written for this article in grams and US measures, and cover the two ways to serve it, the flatbread version known as man'oushe, and which olive oil suits it best.
For our own oil, see our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml).
The Short Answer
- Za'atar is both a herb and a spice blend. The herb is a wild Levantine relative of oregano, Origanum syriacum; the blend combines that herb (or thyme, oregano and marjoram where it is unavailable) with toasted sesame seeds, sumac and salt.
- Za'atar and olive oil, zeit w za'atar, is a Levantine breakfast and snack: bread is dipped into olive oil and then into za'atar, or into the two mixed together.
- Our blend uses 12g dried herbs, 18g toasted sesame, 12g sumac and 3g flaky salt, about ½ cup in all; the dip uses about one part blend to two parts extra virgin olive oil.
- The same za'atar and oil paste, made thicker, is spread on dough and baked to make man'oushe (plural manakish), the Levant's everyday za'atar flatbread.
- Because the oil is eaten raw, it carries half the flavour. A fresh, fruity extra virgin olive oil with some pepper suits za'atar's tart, herbal character.
- Blends vary by region and by family: Lebanese za'atar is often rich in sumac and reddish; some Palestinian blends add caraway. There is no single correct recipe.
- Sidr & Stone's olive oil is a single-estate, cold-pressed, unfiltered extra virgin olive oil from our own farm on the plains outside Marrakech, Morocco, sold in 500ml dark glass.
What Is Za'atar?
The word za'atar does two jobs. As a plant name, it refers first to Origanum syriacum, a wild, grey-green herb of the eastern Mediterranean known in English as Syrian oregano or Lebanese oregano, with an aroma somewhere between oregano, thyme and marjoram. The same Arabic word is applied, by region, to several related aromatic herbs, including some thymes and savories.
As a pantry staple, za'atar is the blend built around that herb. The core is four ingredients:
- Dried za'atar leaves, rubbed fine. Outside the region, where the true herb is hard to find, dried thyme, oregano and marjoram stand in, alone or mixed.
- Sumac, the dried, ground berries of the sumac shrub, which give a sour, lemony taste and a deep red colour.
- Toasted sesame seeds, for nuttiness and texture.
- Salt.
Beyond that, za'atar is a family recipe more than a fixed formula. Lebanese blends are often generous with sumac, giving a reddish, tart mix; some Palestinian blends include caraway seed; commercial blends may add cumin, coriander or fennel seed, and cheaper ones are sometimes bulked out with flour or extra salt, which is worth checking on the label. If you buy za'atar rather than make it, the ingredients list should read like the four above, with the herb first.
Our Za'atar Blend: Ingredients and Method
This makes about 45g, a little under ½ cup, enough for eight to ten servings of dip. We give grams first because dried herbs vary a lot in how tightly they pack into a spoon.
| Ingredient | Metric | US |
|---|---|---|
| Dried za'atar leaves, or 6g dried thyme + 6g dried oregano | 12g | 4 tbsp |
| Sesame seeds, hulled | 18g | 2 tbsp |
| Ground sumac | 12g | 1½ tbsp |
| Flaky sea salt (or 2g fine salt) | 3g | ¾ tsp (or ⅓ tsp fine) |
| Optional: finely grated zest of ½ unwaxed lemon, dried in a low oven | about 1g | ½ tsp |
- Toast the sesame. Put the sesame seeds in a dry frying pan over a medium-low heat and stir constantly for 3–5 minutes, until they are pale gold and smell nutty. Tip them straight onto a cold plate so they stop cooking; sesame goes from golden to bitter in under a minute.
- Rub the herbs. Rub the dried herbs between your palms or grind them briefly in a mortar until fine but not powdery. Pick out any woody stalks.
- Crush the salt. If using flaky salt, crumble it between your fingers so it distributes evenly.
- Combine. Mix the herbs, sumac and salt, then stir in the cooled sesame. For a more cohesive blend, pound a third of the sesame lightly in the mortar first so it releases a little of its oil.
- Taste and adjust. More sumac makes it sharper and redder; more herb makes it greener and more resinous. Add the dried lemon zest now if you like a brighter blend.
Storage: keep the blend in a small, airtight jar away from light and heat. It is at its best within a month or two; after about three months the herbs fade and the toasted sesame can start to taste stale.
How to Make Za'atar and Olive Oil Dip
There are two ways to serve za'atar and olive oil, and both are traditional. Which you choose is mostly a matter of household habit.
The two-bowl way
Pour extra virgin olive oil into one small, shallow bowl and za'atar into another. Tear a piece of warm flatbread, dip it into the oil, then press it into the za'atar so the blend clings. This keeps the za'atar dry and crunchy, and lets each person decide how much of each they want. Allow roughly 2–3 tablespoons (30–45ml) of oil and 1 tablespoon of za'atar per person.
The mixed way
- Put 2 tablespoons (about 12g) of za'atar in a small bowl.
- Pour over 4 tablespoons (60ml, about 55g) of extra virgin olive oil, roughly one part blend to two parts oil by volume.
- Stir and leave for 5–10 minutes. The dried herbs soften and give some of their aroma to the oil, and the sumac tints it red.
- Stir again just before serving, as the blend settles to the bottom. Serves two.
For a thicker spread to swipe rather than dip, use equal volumes of za'atar and oil. For a looser, more oil-forward dip, go to one part blend to three parts oil. A squeeze of lemon, a pinch of chilli flakes or a few drops of pomegranate molasses are all common additions, but the plain version is the one to start with.
Keeping: mixed za'atar and oil is best made fresh, in the amount you will eat. Because the herbs are dried, it does not carry the same concern as fresh garlic or fresh herbs in oil, but the sesame and herbs soften and the flavour dulls; if you have leftovers, cover them, keep them in the fridge and use them within a few days.
The Za'atar Breakfast Table
Za'atar and olive oil is rarely eaten on its own. In many Levantine homes it is one dish among several on a shared breakfast table, often called a fatoor, and the combination is what makes it a meal rather than a snack. A typical spread might include:
- Warm flatbread: Arabic pita, markook or taboon bread, or sesame-crusted ka'ak
- Labneh, the thick strained yoghurt, with a well of olive oil poured into the middle
- Sliced tomatoes and cucumbers, fresh mint and sometimes spring onions
- Green and black olives
- White cheese, boiled eggs or ful medames, depending on the household and the day
- Sweet black tea, often with fresh mint or sage
Za'atar and labneh is a particularly good pairing: the tart, herbal blend over cool, slightly sour strained yoghurt, with olive oil tying the two together. A spoonful of za'atar scattered over labneh, then a generous pour of oil, is one of the quickest ways to make a plain breakfast feel like an occasion. For more on what to put beside a dish of oil and bread, our guide to dipping oil covers bread choice and serving.
Man'oushe: Za'atar and Olive Oil Baked on Bread
The other great za'atar and olive oil dish is man'oushe (often written manakish, its plural), a round flatbread spread with a za'atar and oil paste and baked until the edges puff and the topping turns fragrant. In Lebanon especially, it is a standard breakfast from neighbourhood bakeries, eaten folded in paper on the way to work or school.
At home, the topping is simple: mix 4 tablespoons (about 24g) of za'atar with 6 tablespoons (90ml) of extra virgin olive oil into a loose paste. This is enough for four breads of about 20cm (8in). Roll a basic bread or pizza dough into thin rounds, press dimples into the surface with your fingertips so the paste has somewhere to sit, spread the paste to within 1cm of the edge, and bake on a very hot tray or stone at 240°C / 220°C fan / 475°F for 6–8 minutes, until the base is golden and the edges are just coloured. Do not overbake: the sesame and herbs scorch quickly, and the oil should still glisten.
Any good flatbread dough works. Our olive oil pizza dough rolled thin is a reliable starting point. Serve man'oushe warm, folded around sliced tomato, cucumber, mint and olives.
Which Olive Oil Is Best for Za'atar?
In zeit w za'atar, the oil is eaten raw and in quantity, so it is half the dish rather than a carrier. The best choice is a fresh extra virgin olive oil with real fruit and some pepper: za'atar is tart, herbal and slightly resinous, and a flat or tired oil disappears under it, while a fresh oil gives the bread a green, peppery richness that the sumac and herbs sharpen.
| Oil | With za'atar |
|---|---|
| Fresh, medium-fruity extra virgin with some pepper | The best all-round choice; balances the sumac and herbs |
| Robust, very bitter and pungent extra virgin | Excellent for lovers of strong flavour; can dominate a mild blend |
| Mild, delicate extra virgin | Pleasant, especially with labneh; the za'atar leads |
| Refined, "pure" or "light" olive oil | Not worth it; there is too little flavour for a raw dish |
| An old or rancid oil of any grade | Avoid; stale, waxy or crayon-like notes come straight through |
In the Levant itself, za'atar is traditionally eaten with the local oil: from the Souri olive (Sorani in Syria), grown across Lebanon, Palestine, Syria and Jordan, and from native varieties such as Baladi in Lebanon, Nabali in Palestine and Zaity in Syria. Our guides to Lebanese olive oil, Palestinian olive oil and Syrian olive oil cover the region's varieties, groves and what to look for when buying. Whatever the origin, the same checks apply: the extra virgin grade, a harvest or best-before date, dark glass or a tin, and a named origin; our guide to choosing a quality olive oil sets them out.
The objection: "Isn't that a lot of oil for breakfast?"
It can be, and it does not have to be. Two to three tablespoons of oil per person is a generous serving, and dipping lets each person control how much they take; bread dipped lightly picks up far less than a spoonful. The point of the dish is flavour rather than quantity, which is another reason to use a good oil: a fresh, characterful extra virgin goes further on the bread than a bland one.
The objection: "Shop-bought za'atar is fine, isn't it?"
Often it is, and many Levantine households buy theirs from a trusted spice merchant rather than making it. The things to check are the ingredients list (herb first; no flour or long list of fillers), the colour (green to reddish-green, not dusty grey-brown) and the smell when you open the jar, which should be herbal and lemony. Making your own is worth it mainly for freshness and for setting the balance of sumac and herb to your own taste.
Why Sidr & Stone
In zeit w za'atar, the olive oil is tasted raw, in quantity, at the first meal of the day. That makes freshness and origin matter, and the oil is the part of this dish we can speak for. Sidr & Stone's extra virgin olive oil comes from one place, our own farm on the plains outside Marrakech, and we control every step from tree to bottle.
- Single-estate: Sidr & Stone's olive oil comes from our own family-owned farm near Marrakech, Morocco, with no blending across origins.
- Rain-fed: the trees are not irrigated; they take what the season gives.
- Organically grown: no synthetic fertilisers, pesticides or herbicides are used (not yet certified; certification is in progress).
- Single harvest: each batch is small and limited, picked when the fruit is ready; once it is gone, it is gone until the next harvest.
- Cold-pressed within hours of harvest: to protect flavour, aroma and polyphenols.
- Unfiltered extra virgin: minimally processed, so a little natural sediment at the bottom of the bottle is normal.
- 100% natural: a single ingredient, olive oil, with nothing added.
- Dark glass with a gold label: 500ml bottles that protect the oil from light.
- 10% of profits to charity: a Sidr & Stone commitment across every product.
- Fulfilment in the UK, EU and US.
Ours is a Moroccan oil, not a Levantine one, and we will not pretend otherwise: if you can buy a fresh oil from a Levantine grove, it is the traditional partner for za'atar. What we will say is that our oil is single-estate, rain-fed, organically grown and cold-pressed within hours of harvest, and that the product page carries the details of the current batch, so you can judge its freshness for yourself before it goes on your breakfast table.
Frequently Asked Questions
What is za'atar and olive oil?
It is a simple Levantine dish, often called zeit w za'atar: bread dipped into extra virgin olive oil and then into za'atar, a blend of dried wild oregano or thyme, sumac, toasted sesame and salt. It is eaten at breakfast and as a snack across Lebanon, Syria, Jordan and Palestine.
Do you mix za'atar with olive oil or keep them separate?
Both are traditional. Two bowls keeps the za'atar crunchy and lets everyone choose their own balance; mixing them, about one part za'atar to two parts oil, gives a spoonable dip and a softer, more blended flavour.
How do you eat za'atar and olive oil?
Tear warm flatbread, dip it in the oil, then press it into the za'atar. It is usually part of a breakfast spread with labneh, olives, tomatoes, cucumbers, mint and tea, and the same mixture is baked onto bread as man'oushe.
What does za'atar taste like?
Herbal and slightly resinous from the oregano-like herb, tart and lemony from the sumac, nutty from the toasted sesame and lightly salty. Blends heavy in sumac are sharper and redder; herb-heavy blends are greener and more savoury.
Is Sidr & Stone's olive oil good with za'atar?
Yes. It is a single-estate, cold-pressed, unfiltered extra virgin olive oil, so it has the fresh character a raw dish like this needs. It is Moroccan rather than Levantine, so it is not the traditional local oil, but it suits za'atar well.
What can I use if I can't find za'atar herb?
Use dried thyme, dried oregano or a mix of the two, with a little dried marjoram if you have it. Combined with sumac, toasted sesame and salt, they make a blend close to the Levantine original.
Where can I buy single-estate extra virgin olive oil?
Our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml) is available directly from the Sidr & Stone website, currently to pre-order as a limited single-harvest batch, with fulfilment in the UK, EU and US.
Is olive oil a medicine?
No. Olive oil is a food, not a medicine. It has a long traditional history — including being honoured in the Prophetic Sunnah — and a substantial body of modern research, particularly around polyphenols, cardiovascular health, and the Mediterranean diet pattern. It can be a worthwhile part of a healthy routine, but it does not cure diseases and is not a substitute for medical care. Be cautious of any olive oil marketed with specific disease-cure claims.
Final Thoughts
Za'atar and olive oil shows how much a few good ingredients can do. A herb blend that every household makes slightly differently, a dish of oil, and warm bread are enough for one of the most familiar breakfasts of the Levant, and the same pairing, baked onto dough, becomes man'oushe. There is no single right recipe; there is the balance of sumac, herb and sesame you like, and an oil fresh enough to stand up to it.
Make a small jar of blend, keep it somewhere dark, and set it out with labneh, olives, tomatoes and tea. Then choose the oil as carefully as the za'atar, because at this table you taste every drop.
If you want a fresh, single-estate oil for the dipping bowl, our Cold-Pressed Single-Estate Extra Virgin Olive Oil - Marrakech (500ml), single-estate, rain-fed and cold-pressed within hours of harvest, is available to pre-order now, with fulfilment in the UK, EU and US.
Our extra virgin olive oil is grown organically on our own single-estate farm on the plains outside Marrakech: we control every step from tree to bottle, and no synthetic pesticides, herbicides or fertilisers are used. It is not yet certified organic — certification is in progress, and we will publish it as soon as it comes through.
Disclaimer: This article shares a home recipe and general food and cultural information at the time of writing; za'atar blends and serving customs vary by region and by family, and measurements are starting points. The blend contains sesame, a common allergen; check the ingredients of any shop-bought za'atar if you have allergies. Olive oil is a food, not a medicine, and is not a substitute for medical treatment of any condition. For any health concern, consult a qualified medical professional.