Can I make the dip ahead of time?

You can! It will keep well for 5 days, stored in the fridge.

I don't like olives - what could I use instead?

Use more sundried tomatoes, or you could use jarred artichoke hearts, capers or red peppers. If you're looking for even MORE ideas, I share eight in this recipe .

10 Minute Mediterranean Bread Dipping Oil

Name: 10 Minute Mediterranean Bread Dipping Oil
Prep time: 10 min
Total time: 10 min
Cuisine: mediterranean
Ingredients: ¾ cup olive oil; 2 tablespoons balsamic vinegar; ½ cup parmesan cheese, freshly grated; 2 tablespoons sundried tomatoes, finely chopped; 1 tablespoon Kalamata olives, finely chopped; 1 tablespoon rosemary, finely chopped; 1 tablespoon thyme leaves; 3 garlic cloves, crushed; 2 teaspoons chilli flakes; 1 teaspoon sumac, zest of 1 lemon; 1 teaspoon of flaky sea salt

Description

There aren’t many recipes easier than this gorgeous bread dipping oil. Just mix a bunch of Mediterranean-style ingredients with olive oil, then serve up with fresh bread. A PERFECT last-minute appetizer idea your guests will love.

Ingredients

Units Scale

3/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 cup parmesan cheese, freshly grated
2 tablespoons sundried tomatoes, finely chopped
1 tablespoon Kalamata olives, finely chopped
1 tablespoon rosemary, finely chopped
1 tablespoon thyme leaves
3 garlic cloves, crushed
2 teaspoons chilli flakes
1 teaspoon sumac, zest of 1 lemon
1 teaspoon of flaky sea salt

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Instructions

Mix the oil. Add all the ingredients to a small bowl, or a plate that has a lip. Mix well, then taste, and season with a little more salt if you like.
Serve. Either serve the dip in the bowl you mixed it in or transfer it to a serving bowl. Enjoy with lots of fresh bread (focaccia or rosemary parmesan bread is great).

Notes

INGREDIENT NOTES: Play around with the quantities if you like, based on what you like. Swap olives for more sundried tomatoes, or use jarred artichoke hearts, red peppers or capers. It’s best to grate the parmesan yourself for the best texture, but you can use pre-grated cheese if you like. If you don’t have parmesan, another salty cheese like manchego, pecorino or even feta would work well.

STORAGE INSTRUCTIONS: The dip will keep well for five days, stored in the fridge. You might find that the olive oil firms up after being in there, but it’ll loosen up again as it sits at room temperature.

LOOKING FOR MORE VERSIONS? Try this lovely Greek-inspired version or this festive dipping oil. You can find EIGHT different variations in this bread dipping oil recipe too.

Prep Time: 10
Category: appetizers
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 3 tablespoons
Calories: 171
Sugar: 0.6g
Sodium: 234.9mg
Fat: 18.3g
Saturated Fat: 3.2g
Unsaturated Fat: 12.6g
Trans Fat: 0g
Carbohydrates: 1.9g
Fiber: 0.4g
Protein: 1.7g
Cholesterol: 2.9mg