Ingredients
Liquid Base
- 7 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Olives and Herbs
- ⅓ cup mixed pitted green olives and kalamata olives, finely chopped
- ½ teaspoon dried oregano
- 1 sprig fresh rosemary, finely chopped
- Small handful fresh parsley leaves, finely chopped
- 4 basil leaves, finely chopped
Seasonings
- 1 garlic clove, grated
- Pinch of red pepper flakes (adjust to taste)
- Pinch of flaky sea salt
Serving
- Fresh bread for serving
Instructions
- Combine Olive Oil and Vinegar: In a shallow bowl, pour in the extra virgin olive oil and balsamic vinegar as the flavorful base for the dipping oil.
- Add Olives and Herbs: Finely chop the mixed olives, fresh rosemary, parsley, and basil leaves, then add them to the bowl to infuse the oil with vibrant Mediterranean flavors.
- Season the Mixture: Grate the garlic clove into the bowl, then sprinkle in the dried oregano, red pepper flakes, and flaky sea salt. Stir everything well to ensure the ingredients are thoroughly combined.
- Serve: Transfer the dipping oil to a serving dish and accompany it with fresh homemade focaccia or crusty bread for dipping.
Notes
- Adjust the amount of red pepper flakes to control the heat according to your preference.
- Use a good quality extra virgin olive oil for the best flavor.
- For a different twist, try adding a splash of lemon juice instead of balsamic vinegar.
- This dip pairs wonderfully with not only bread but also fresh vegetables or grilled meats.
- Can be made ahead of time and refrigerated; bring to room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian, Mediterranean
- Diet: Vegetarian
