Herb & Olive Bread Dipping Oil
This simple Herb & Olive Bread Dipping Oil combines fresh and savoury, salty flavours with a little heat. The best easy appetizer, it’s an elegant, restaurant-style pairing for your favourite breads!
Equipment
- Knives
- Cutting board
Ingredients
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar of Modena
- 1 clove garlic grated or finely chopped
- 1 oz Parmesan cheese grated
- 2 teaspoons fresh parsley, finely chopped
- ½ teaspoon fresh dill, finely chopped
- ¼ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon Diamond Crystal kosher salt (if using Morton’s use half)
- ¼ cup green olives, chopped (I use Castelvetrano)
- Fresh dill to garnish
- Crusty bread
Instructions
- In a small serving bowl, combine extra-virgin olive oil with balsamic vinegar, garlic, Parmesan, parsley, dill, dried oregano, red pepper flakes and salt.
- Stir in chopped olives then taste and adjust seasoning as needed.
- Garnish with fresh dill and serve with crusty bread for dipping.
Notes
Storage: Bread dipping oil can be stored in an airtight container in the refrigerator for up to one week. Bring to room temperature and stir before serving.