Ingredients
Olive 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
Serving
- fresh warm bread, for serving
Instructions
- Combine Olive Oil and Vinegar: In a shallow bowl, pour in the extra virgin olive oil and then drizzle the balsamic vinegar evenly on top, creating the base of the dipping oil.
- Add Herbs and Olives: Finely chop the parsley and basil leaves, as well as the Castelvetrano and Kalamata olives. Add all the chopped herbs and olives to the bowl with the olive oil and vinegar.
- Add Garlic and Seasonings: Grate the garlic clove directly into the bowl, then add the dried oregano and flaky sea salt. Stir gently to start blending the flavors.
- Incorporate Parmesan Cheese: Freshly grate parmesan cheese and add it to the bowl, then stir everything well to combine all ingredients thoroughly.
- Serve: Serve the flavorful bread dipping oil alongside fresh, warm crusty bread for dipping and enjoying as an appetizer or snack.
Notes
- Use high-quality extra virgin olive oil for the best flavor.
- Adjust sea salt to taste depending on how salty your olives and cheese are.
- Fresh herbs can be substituted or added to taste, such as thyme or rosemary.
- For a spicy kick, add a pinch of red chili flakes.
- Serve immediately or let the flavors meld for 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
