Description
This flavorful Bread Dipping Oil combines extra virgin olive oil, balsamic vinegar, fresh herbs, olives, garlic, oregano, sea salt, and freshly grated parmesan cheese. It’s a quick and delicious appetizer perfect for serving alongside warm crusty bread, ready in just 10 minutes to elevate any meal or gathering.
Ingredients
Oil and Vinegar
- ¾ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
Herbs and Olives
- 2 tablespoons parsley leaves (finely chopped)
- 2 tablespoons basil leaves (finely chopped)
- 2 tablespoons Castelvetrano olives (chopped)
- 2 tablespoons Kalamata olives (chopped)
Seasonings and Cheese
- 1 clove garlic (grated)
- ½ teaspoon dried oregano
- ¼ teaspoon flaky sea salt (or more to taste)
- ¼ cup parmesan cheese (freshly grated)
To Serve
- fresh warm bread (for serving)
Instructions
- Combine olive oil and balsamic vinegar: In a shallow bowl, pour the extra virgin olive oil and then drizzle the balsamic vinegar on top, allowing the flavors to meld gently.
- Add fresh herbs and olives: Finely chop the parsley, basil, Castelvetrano olives, and Kalamata olives, then sprinkle them evenly into the oil and vinegar mixture.
- Incorporate garlic, oregano, and sea salt: Grate the garlic clove directly into the bowl, add the dried oregano and flaky sea salt to taste, enhancing the aromatic combination.
- Finish with parmesan cheese and stir: Freshly grate the parmesan cheese over the mixture, then stir all ingredients well to combine them thoroughly.
- Serve alongside warm bread: Present the dipping oil next to fresh crusty warm bread for dipping and enjoy immediately for the best flavor and texture.
Notes
- For a milder garlic flavor, use roasted garlic instead of raw grated garlic.
- Adjust the amount of balsamic vinegar depending on your preferred acidity level.
- Fresh herbs can be substituted with dried herbs, but reduce the quantity to one-third.
- Use high-quality extra virgin olive oil for the best taste and health benefits.
- Serve immediately for the freshest flavor; leftovers can be refrigerated but may solidify and require warming to serve again.
