Ingredients
Oil and Herbs
- ⅔ cup extra virgin olive oil
- 3 Tbsp Kalamata olives, finely chopped
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 Tbsp fresh basil, thinly sliced
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp capers, drained and roughly chopped
- ½ tsp crushed red pepper flakes
Additional Flavorings
- 3 cloves garlic, finely chopped or grated
- ½ tsp lemon zest (about 1 tsp)
- ¼ cup aged balsamic vinegar
- ½ tsp Kosher salt
- Freshly cracked black pepper, to taste
Serving
- French baguette or other artisan bread, for serving
Instructions
- Heat the Oil and Infuse Flavors: Place ⅔ cup extra virgin olive oil in a large skillet over medium heat. Once it is warm, add 3 Tbsp chopped Kalamata olives, 2 Tbsp chopped sun-dried tomatoes, 1 Tbsp thinly sliced basil, 1 Tbsp chopped rosemary, 1 Tbsp chopped capers, and ½ tsp crushed red pepper flakes. Cook gently for about 2 minutes until the mixture becomes fragrant, allowing the herbs and olives to impart their flavors to the oil.
- Add Garlic and Lemon Zest: Stir in 3 cloves of finely chopped or grated garlic and ½ tsp lemon zest (approximately 1 tsp), swirling the pan to mix them evenly. Continue to cook for another 1 minute to release the garlic’s aroma without browning it.
- Finish the Dipping Oil: Remove the skillet from heat and transfer the infused oil mixture to a serving bowl. Stir in ¼ cup aged balsamic vinegar, ½ tsp Kosher salt, and freshly cracked black pepper to taste. Mix well to combine all the flavors perfectly.
- Serve: Place the bowl of bread dipping oil on the table alongside warm, crusty French baguette or artisan bread. Enjoy dipping the bread into the flavorful oil mixture for a delicious appetizer or accompaniment.
Notes
- You can adjust the amount of crushed red pepper flakes according to your desired spice level.
- Use fresh herbs for the best flavor, but dried rosemary can be a substitute if fresh is unavailable.
- Warm the oil gently; avoid overheating to prevent burning the garlic and herbs.
- This dipping oil can be refrigerated in an airtight container for up to 3 days; warm gently before serving.
- Try experimenting with different types of olives or adding a pinch of dried oregano for variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
