Ridiculously Good Olive Oil Dip Recipe
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.
This garlic and herb mixture is a flavor bomb. When topped with olive oil, it turns into a delicious dip for bread. Keep extra olive oil close by, you can always top up the plate with more.
- 1/2 teaspoon dried oregano
- fresh ground pepper to taste
- 2 tablespoons capers drained
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 garlic cloves or more depending on how garlicky you want it
- 3 tablespoons finely grated parmesan cheese
- pinch sea salt if you have it try truffle salt
- pinch crushed red pepper flakes optional to make it spicy
- 1/2 cup extra-virgin olive oil, plus more as needed
- crusty bread cubed
- Carbohydrate 1.09474513176033 g
- Cholesterol 4.12499999651293 mg
- Fat 1.41745828382424 g
- Fiber 0.293069402100076 g
- Protein 2.03571453529213 g
- Saturated Fat 0.834057013431503 g
- Serving Size 1 1 Serving (11g)
- Sodium 199.492721053593 mg
- Sugar 0.801675729660249 g
- Trans Fat 0.101782386977933 g
- Calories 24 calories
Step-by-step
- Finely mince the garlic and capers.
- Add to a bowl along with the oregano, rosemary, thyme and cheese.
- Season with a small pinch of salt and pepper.
- Use the back of a spoon to smoosh the herbs into the garlic and capers.
- Make one or two mounds of the garlic-herb mixture on a rimmed plate.
- Drizzle the olive oil on top.
- Serve with cubes of bread.
Finely mincing garlic and capers requires a sharp chef knife to rupture cell walls cleanly, releasing aromatic compounds without bruising the vegetable into a paste. Macerating those minced aromatics with dried oregano, rosemary, thyme, and grated parmesan inside a mixing bowl for ten minutes allows salt to draw out natural moisture, softening the cellular structure of the fresh herbs. Pressing the back of a stainless steel spoon firmly against the mixture during this resting phase shears the rosemary needles and integrates the cheese solids evenly. Selecting a heavy, shallow ceramic plate prevents the liquid fat from pooling unevenly toward one side. Pouring extra-virgin olive oil over the mounds at room temperature ensures maximum viscosity and flavor delivery, since cold oil mutes herbal pungency. Crusty sourdough bread torn into bite-sized cubes yields irregular interior crumb surfaces that absorb precisely the right amount of fat without collapsing under the weight of the capers. Replenishing the plate with additional oil mid-meal maintains saturation levels across subsequent rounds of dipping.
