Ingredients
Infused Oil
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
Dip Ingredients
- ½ cup grated parmesan cheese
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped Castelvetrano olives
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
- Bread for serving
Instructions
- Cook aromatics: In a medium saucepan over medium-low heat, combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes. Stir occasionally and cook for about 4-5 minutes until the garlic is lightly browned but not burnt. Remove from heat and let the infused oil cool slightly.
- Combine ingredients: Transfer the infused oil to a medium bowl. Add the grated parmesan, chopped sun-dried tomatoes, Castelvetrano olives, chopped parsley, chopped basil, balsamic vinegar, and Maldon salt. Stir well to combine all the ingredients evenly.
- Serve and store: Serve the dip immediately with crusty bread or your preferred bread. Alternatively, store the dip in the refrigerator for up to 1 week. Bring it to room temperature before serving to allow the flavors to meld and the oil to soften.
Notes
- You can make the infused oil several hours in advance to allow the flavors to meld better before serving.
- Use crusty bread like sourdough or baguette slices for the best dipping experience.
- Try serving the dip on toasted bread topped with ricotta cheese for an extra creamy bite.
- Store leftovers in an airtight container in the refrigerator and bring to room temperature before serving again.
- Adjust the amount of red chili flakes to your preferred spice level.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
