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This sun-dried tomato olive oil bread dip transforms the simplest crusty loaf into an unforgettable appetizer. The infused oil combines Mediterranean flavors that create the perfect balance of savory, tangy, and herbaceous notes that will have everyone asking for your secret.
I first created this dip for an impromptu dinner party when I was short on time but needed something impressive. The empty bowl and countless compliments convinced me this recipe deserved a permanent spot in my entertaining repertoire.
Ingredients
- Extra virgin olive oil: The foundation of this recipe so use the best quality you can find for optimal flavor
- Shallot: Provides a milder, more elegant flavor than regular onions
- Garlic cloves: Fresh garlic creates an aromatic base that bottled versions cannot match
- Red chili flakes: Adds a pleasant heat that warms rather than overwhelms
- Grated parmesan: Use freshly grated for the best meltability and flavor
- Sun-dried tomatoes: Select oil-packed varieties for the richest flavor
- Castelvetrano olives: These buttery green olives offer a perfect balance to the tomatoes
- Fresh parsley: Brightens the entire dish with its clean herbaceous notes
- Fresh basil: The quintessential Italian herb that brings everything together
- Balsamic vinegar: Look for a quality aged variety for complexity
- Maldon salt: The flaky texture and clean flavor elevates the entire dip
- Crusty bread: A hearty sourdough or ciabatta stands up best to this rich dip
Step-by-Step Instructions
- Infuse the Oil:
- Add olive oil, finely chopped shallot, grated garlic, and red chili flakes to a medium saucepan. Heat this mixture over medium-low heat for 4-5 minutes until the garlic turns a light golden brown. Watch carefully as garlic can quickly burn and become bitter. This slow infusion process allows the oil to absorb all the aromatic flavors without any harshness.
- Cool the Mixture:
- Remove the saucepan from heat and allow the oil mixture to cool slightly before proceeding. This cooling period is crucial as it prevents the hot oil from cooking the fresh herbs when added later, preserving their vibrant color and fresh flavor.
- Combine All Ingredients:
- Transfer your infused oil to a medium bowl. Add the grated parmesan, chopped sun-dried tomatoes, diced olives, fresh parsley, basil, balsamic vinegar, and Maldon salt. Stir everything thoroughly until well combined, making sure the parmesan is evenly distributed throughout the mixture.
- Serve and Enjoy:
- Arrange your dip in a shallow bowl surrounded by slices of crusty bread. For maximum enjoyment, allow the dip to sit at room temperature for about 15 minutes before serving to let the flavors meld together perfectly.
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This dip reminds me of summers in Tuscany where the simplest foods created the most memorable meals. My favorite element is the contrast between the sweet sun-dried tomatoes and the buttery olives—it creates a flavor combination that somehow tastes both rustic and sophisticated.
Storage and Make-Ahead
This dip actually improves with time as the flavors continue to meld together in the refrigerator. Store it in an airtight container for up to one week. The oil will solidify when chilled, so be sure to remove it from the refrigerator about 30 minutes before serving to allow it to return to its perfect dipping consistency. Stir gently before serving to reincorporate any separated ingredients.
Creative Variations
While this Mediterranean version is my go-to, the recipe welcomes adaptation based on what you have available. Try roasted red peppers instead of sun-dried tomatoes for a smokier profile. Substitute feta for parmesan to create a Greek-inspired version. For an autumn twist, add finely chopped toasted walnuts and a touch of rosemary. The infused oil base works beautifully with countless flavor combinations.
Beyond Bread
This versatile mixture extends far beyond a simple bread dip. Toss it with hot pasta for an instant no-cook sauce that rivals any restaurant version. Brush it onto pizza dough before adding toppings. Use it to marinate chicken before grilling. Drizzle over roasted vegetables just before serving. The rich flavors complement almost any savory dish, making this recipe a true kitchen workhorse.
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Presentation Ideas
Serving this dip is an opportunity to create a memorable visual impression. Place it in a shallow white bowl to showcase the vibrant colors of the ingredients. Surround with an artful arrangement of different breads—sliced baguette, torn ciabatta, and rustic sourdough create textural interest. For a striking centerpiece, hollow out a round loaf of bread and use the crust as a natural bowl for the dip, serving the removed bread cubes alongside for dipping.
Frequently Asked Questions
- → Can I use regular olives instead of castelvetrano olives?
Yes, you can substitute with green olives like manzanilla or kalamata for a slightly different flavor.
- → How long can the dip be stored?
The dip can be stored in the refrigerator for up to one week in an airtight container.
- → What type of bread pairs best with this dip?
Crusty bread like baguette or sourdough works great for this dip as it holds the oil and toppings well.
- → Can I skip the parmesan for a vegan option?
Absolutely! You can leave out the parmesan or replace it with a vegan cheese alternative.
- → What can I use instead of balsamic vinegar if unavailable?
Red wine vinegar or white wine vinegar can be used as a substitute for balsamic vinegar, though the flavor will be slightly different.