Mediterranean Olive Oil Dip

This vibrant Mediterranean olive oil dip is always the first thing to disappear at our gatherings. Its blend of fragrant herbs and garlic makes it incredibly versatile as a snack or starter and brings instant sunshine to any table.

I started making this dip for impromptu backyard dinners and now it is my signature addition to every cheese board the scent alone brings back memories of long laughter-filled evenings with friends

Ingredients

• Extra virgin olive oil: It is the foundation of the dip so go for a fruitier high quality bottle if possible
• Fresh garlic: Adds sharpness and warmth A nice fat clove will give great depth
• Dried oregano: Gives that classic Mediterranean character opt for dried since it is stronger
• Dried basil: Lends brightness and subtle sweetness
• Dried thyme: Adds earthiness and a hint of lemon flavor check that it is still fragrant
• Dried rosemary: Brings an herby woodsy undertone crush it lightly so it is not too prickly
• Red pepper flakes: Offer gentle heat choose your desired spice level
• Salt and cracked black pepper: Essential for balance and bringing out every nuance

Step-by-Step Instructions

Combine the Aromatics:

In a small mixing bowl add the extra virgin olive oil minced garlic dried oregano dried basil dried thyme dried rosemary red pepper flakes salt and freshly cracked black pepper

Mix Thoroughly:

Stir the mixture steadily for about a minute making sure the garlic and dried herbs are well suspended in the oil This saturates the oil with their flavors from the start

Allow to Infuse:

Cover the bowl and let the dip rest at room temperature for at least one hour Letting it sit can transform the flavors so do not skip this step even if you are in a hurry

Serve Fresh:

Pour into a shallow bowl and set out with your favorite bread crunchy crackers or crisp sliced veggies Drizzle a little more olive oil on top if you like the look

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A top tier ingredient in this dip is always the olive oil My dad loved to buy little tins of new harvest oil and we would taste them to see which was fruitiest I think of him every time I whisk the golden oil with garlic in our old wooden bowl

Storage Tips

Store leftover dip in an airtight container in the fridge for up to five days If the oil solidifies just let it warm up on the counter and give it a quick stir before serving again The herbs really bloom overnight so day two dip often tastes even richer than the first

Ingredient Substitutions

If you want to switch things up fresh herbs like parsley or basil can be used in place of dried but chop them very finely For added zing a squeeze of lemon juice tastes fantastic Sun dried tomatoes or capers work as fun additions too for extra Mediterranean flair

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Serving Suggestions

Piled high with a good crusty bread is a classic way to enjoy this dip It is also delicious drizzled over simple grilled fish or chicken on a weeknight My favorite is to use it as part of a mezze platter with olives toasted pita and a big heap of vegetables

Cultural Context

This style of herb oil is a staple at many Mediterranean tables especially in southern Italy and Greece Simple dips are a way of celebrating high quality olive oil which is often freshly pressed just down the road Many families share these before larger meals or with an evening glass of wine

Frequently Asked Questions

→ Can I use fresh herbs instead of dried?

Yes, fresh herbs add brightness and fragrance. Use three times the amount of fresh as you would dried.

→ How long should the oil and herbs sit before serving?

Let the mixture rest at room temperature for at least an hour so the flavors have time to meld.

→ Is it possible to make the dip ahead of time?

Absolutely. Store it in the refrigerator for up to a few days. Bring it to room temperature before serving for the best flavor.

→ What can I serve this dip with?

It's excellent alongside fresh bread, breadsticks, crackers, or assorted raw vegetables for dipping.

→ How can I enhance the flavor further?

A splash of balsamic vinegar or a squeeze of lemon can add extra dimension to the dip just before serving.

→ Does the garlic need to be raw or cooked?

Minced raw garlic is typically used, but you can lightly sauté it for a milder flavor if desired.