Description
This Sun-Dried Tomato Olive Oil Dip is a flavorful and savory Italian appetizer perfect for serving with crusty bread. Made with a blend of sun-dried tomatoes, Castelvetrano olives, garlic, herbs, and parmesan cheese, this no-cook dip combines rich flavors and a hint of spice, making it an ideal starter for gatherings and casual meals.
Ingredients
Scale
Main Dip:
- 3/4 cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
- 1/2 cup grated parmesan
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped Castelvetrano olives
- 1/4 cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
Serving:
- Bread for serving
Instructions
- Prepare Ingredients: Chop and grate all the ingredients as listed in the recipe. Make sure the garlic is finely grated and the herbs are chopped finely to evenly distribute flavors.
- Mix Ingredients: In a mixing bowl, combine the extra virgin olive oil, finely chopped shallot, grated garlic, red chili flakes, grated parmesan, chopped sun-dried tomatoes, Castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir everything together thoroughly until well blended.
- Serve: Transfer the dip to a serving bowl and place alongside slices of fresh, crusty bread. Enjoy immediately or refrigerate for up to 3 days to allow the flavors to meld before serving.
Notes
- This dip can be made ahead of time and stored in the refrigerator for up to 3 days.
- Adjust the level of red chili flakes based on your spice preference.
- Use high-quality extra virgin olive oil for the best flavor.
- Castelvetrano olives provide a mild, buttery taste; substitute with green olives if unavailable.