Olive Oil Dip Herbs

This olive oil dip with Mediterranean roots makes any bread taste amazing. The combo of fruity oil, tangy balsamic, and flavorful add-ins creates a starter that'll make you feel like you're dining on the Mediterranean shoreline with every mouthful.

I whipped up this dip once when friends came over unexpectedly and I was pressed for time. It was such a hit that now I make it whenever company shows up. I get way more praise than the little effort deserves!

Ingredients

• Extra virgin olive oil: Splurge on the best you can find since it's what this whole dish is built on
• Balsamic vinegar: Brings a sweet tang that works against the oil's richness
• Freshly grated Parmesan: Adds a salty depth that you just can't get from the pre-shredded stuff
• Sundried tomatoes: Give a burst of sweetness and bright color
• Kalamata olives: Add that classic Mediterranean salty punch
• Fresh rosemary and thyme: Supply garden-fresh scents that dried herbs just can't match
• Crushed garlic: Gives the oil a warm, deep flavor
• Chili flakes: Bring a gentle heat that perks up your taste buds
• Sumac: Offers a lemony zing that's totally Mediterranean
• Lemon zest: Makes everything pop with fresh citrus notes
• Flaky sea salt: Lifts all the flavors and adds a nice crunch

Step-by-Step Instructions

Prepare The Ingredients:

Cut the sundried tomatoes and Kalamata olives into tiny bits no bigger than 1/8 inch so they spread well through the dip. Pull the rosemary and thyme leaves off their stems and chop them up small. Smash the garlic with your knife's flat side, then dice it into a paste. Grab your microplane and zest the lemon for the finest texture.

Combine The Base:

Pour the olive oil and balsamic into a shallow serving bowl. Mix them lightly with a fork so they partly blend but still show some pretty swirls between the golden oil and dark vinegar. This looks nice and lets people taste different flavor combos each time they dip.

Add Dry Ingredients:

Scatter the Parmesan over the oil mix, letting it sink in a bit. Then arrange the sundried tomatoes, olives, herbs, garlic, chili flakes, sumac, and lemon zest in a pretty pattern across the top. This makes a colorful mix that looks as good as it tastes.

Final Seasoning:

Finish with some flaky sea salt, pinching it between your fingers as you add it to release the flavor. Let everything sit for at least 10 minutes before serving so the flavors can mingle and soak into the oil.

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The first time this dip showed up at a family get-together, my Italian grandma actually asked me how I made it. From a woman who never thought anyone could cook better than her, that was the biggest kitchen compliment ever. The trick was using the olive oil she'd brought back from her hometown in Sicily.

Bread Pairings

The right bread really makes this dip shine. A rustic loaf with lots of holes captures more of the tasty oil in all its nooks. I personally love focaccia because its dimpled top holds the dip perfectly. For a full Mediterranean feel, warm pita torn into chunks works great for scooping. No matter what bread you pick, warming it a bit makes everything better as the heat brings out the smell of the herbs and garlic.

Make It Your Own

What's great about this dip is how easy it is to change up. For a Greek twist, add more Kalamata olives and swap the Parmesan for crumbled feta. Want a Tuscan feel? Mix in some fork-mashed white beans. If you like it hot, throw in extra chili flakes or some finely chopped fresh chili. Veggie fans can toss in diced roasted red peppers or artichoke hearts. Just keep the oil-to-extras balance right so it stays dippable instead of turning into a thick spread.

Storage Tips

This dip tastes best fresh, but you can keep it in a sealed container in the fridge for up to 5 days. Just know the olive oil will harden when cold, so take it out about 30 minutes before serving to let it warm up. Give it a little stir before putting it out to mix everything back together. The flavors actually get better over time, so it's perfect to make ahead for parties.

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Put this at the center of your next get-together and get ready for the praise—you won't regret it!

Frequently Asked Questions

→ Can I use any type of olive oil?

Sure thing! Extra virgin tastes best, but regular olive oil will work fine if that's all you've got.

→ What breads taste good with this dip?

Baguettes, focaccia, sourdough, or rosemary bread are great choices for dipping.

→ Is it okay to prep this dip ahead?

Yes! Make it a day in advance and refrigerate in a container. Let it warm to room temp before serving.

→ How do I change the heat level?

Pull back on chili flakes for less spice. If you want it hotter, add more flakes or a pinch of cayenne.

→ What should I use if I don't have Parmesan?

Try Pecorino Romano or for a dairy-free option, use nutritional yeast for a similar flavor boost.

→ What if I don't have sundried tomatoes or olives?

Skip them, or swap with similar choices like capers or roasted red peppers—whatever you like!