I’ve been seeing versions of this dip floating around for the last few months, so I finally decided to give it a try. I’m pretty much always on board with anything involving good olive oil and warm crusty bread, and this is packed with all of my favorite salty, briny, spicy things.
A little freshly grated Parmesan would be so good over the top, but it’s also delicious as-is if you want to keep it dairy-free. And really, use this more as a starting point than a strict recipe. Change up the herbs, add capers or pepperoncini, use whatever olives you have, or leave out anything you don’t love. The whole point is basically to throw a bunch of delicious things into really good olive oil and go to town with some warm bread.
Serves: 4 to 6
Prep Time: 10 minutes
Click here for the printable recipe
¾ cup good-quality extra-virgin olive oil
2 tablespoons balsamic vinegar, plus more to taste
¼ cup Castelvetrano olives, pitted and roughly chopped
¼ cup Kalamata olives, pitted and roughly chopped
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
½–1 teaspoon finely chopped Calabrian chiles or red pepper flakes, optional
2 garlic cloves, finely grated
2 tablespoons finely chopped fresh flat-leaf parsley or basil
⅓ cup freshly grated Parmesan, optional
Zest from ½ lemon
½ teaspoon Italian seasoning
Freshly cracked black pepper
Flaky salt, as needed
Warm crusty bread, for serving
Add the olive oil and balsamic vinegar to a wide, shallow serving bowl.
Add the Castelvetrano olives, Kalamata olives, sun-dried tomatoes, Calabrian chiles, garlic, parsley or basil, Parmesan if using, Italian seasoning, and plenty of freshly cracked black pepper.
Gently stir to combine, then let sit for 10 to 15 minutes so the flavors can mingle, if desired.
Taste and season with flaky salt as needed. Serve with warm crusty bread for dipping.
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