What kind of olive oil is best to use?

I love using a really good quality extra virgin olive oil, but any olive oil will do.

How long will the festive dipping oil last?

The oil will last for at least a week, stored in the fridge in an airtight container. You can use it in different ways - it's lovely spooned on top of grilled meat, dolloped on top of poached, fried, or scrambled eggs, tossed through a crunchy salad or slaw, or used as a quick pasta sauce or dressing for pasta salad.

I don't like sundried tomatoes. What else can I use in the dipping oil?

The beauty of this recipe is that you truly can make it your own, based on what you have to hand and what you like. You could use olives, jarred artichokes, or red peppers. Just try to use a variety of colours if possible.

EASY Loaded Festive Bread Dipping Oil

Description

Loaded bread dipping oil is the easiest – and quickest – appetizer for entertaining. I’ve given this one a festive twist (think dried cranberries, apricots, pistachios, and sage) and all you have to do is mix a pile of gorgeous ingredients with olive oil and serve with soft, warm no-knead focaccia for the ultimate crowd-pleaser.

Ingredients

Units Scale

For the festive dipping oil -

1/2 cup of olive oil
1 tablespoon dried cranberries, chopped
1 tablespoon dried apricots chopped
2 tablespoons pistachios, chopped
1/3 cup grated parmesan cheese
1/4 cup sundried tomatoes, chopped
2 garlic cloves, crushed
A handful of rosemary leaves, chopped
A handful of sage leaves, chopped
Zest of 1 orange
1 teaspoon of balsamic vinegar
A big pinch of flaky salt

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Instructions

Mix the dipping oil. Add all the ingredients to a wide, shallow bowl and mix with a spoon to combine into a cohesive, chunky oil. Give it a taste and adjust the salt as needed. PRO TIP: You can either mix the oil in a bowl, then transfer it to a serving platter or wide, shallow bowl, or just mix it in the bowl you’re serving it in. I tend to go for the bowl I’m serving it in to save washing up!
Garnish and serve. Serve with lots of lovely warm fresh bread and enjoy.

Notes

SERVING SUGGESTIONS: I highly recommend soft, fresh focaccia to serve with this oil – my super easy no-knead focaccia is perfect. This fragrant rosemary parmesan bread is also wonderful. Any leftovers are fab dolloped onto grilled miso chicken, roast herby chicken, steak, or maple-glazed salmon, and also make a fabulous dressing. Toss through a crunchy salad, spoon on top of poached or scrambled eggs, mix through pasta to make a quick sauce, or use as the dressing in a pasta salad.

STORAGE INSTRUCTIONS: The oil will keep well for at least a week in the fridge, stored in an airtight container.

INGREDIENT NOTES: You can make this recipe your own, based on what you have to hand. Switch out the olives and sundried tomatoes for jarred artichokes or red peppers, mix up your spices (za’atar or nutty dukkah is wonderful), or play around with the herbs (dried work well too). Reduce the garlic if you’d like it less garlicky.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons
Calories: 211
Sugar: 4.7g
Sodium: 427mg
Fat: 15g
Saturated Fat: 2.2g
Carbohydrates: 16.7g
Fiber: 3.5g
Protein: 6.9g
Cholesterol: 2mg