Why You Will Love This Recipe
There is a reason this Garlic Olive Oil Dip is a staple in Mediterranean dining. First, it requires absolutely no cooking, making it the perfect last-minute addition to any spread. Second, it utilizes pantry staples that you likely already have on hand. Finally, the combination of pungent garlic, fragrant herbs, and high-quality oil creates a complex flavor profile that tastes far more expensive than it actually is to make.
Ingredients
- 1/2 cup Extra Virgin Olive Oil
- 3 cloves garlic, finely minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated Parmesan cheese
- 1 teaspoon balsamic vinegar (optional)
Step-by-Step Instructions
- Mince the garlic as finely as possible, or use a garlic press to ensure the flavor is evenly distributed throughout the oil.
- In a shallow dipping bowl or small plate, combine the dried oregano, dried basil, red pepper flakes, salt, and pepper.
- Add the minced garlic to the herb mixture and stir slightly to coat the garlic in the spices.
- Pour the extra virgin olive oil over the herbs and garlic.
- Top with freshly grated Parmesan cheese and a drizzle of balsamic vinegar if desired.
- Let the dip sit for at least 10 minutes before serving to allow the flavors to infuse into the oil.
Expert Tips / Pro Tips
The quality of your oil is the most important factor in this recipe. Since the oil is the base, use a high-quality “cold-pressed” extra virgin olive oil for the best peppery and fruity notes. Another pro tip is to bloom your dried herbs: if you have time, lightly crush the dried herbs between your palms before adding them to the bowl to release their natural oils and aroma. For the garlic, if you find raw garlic too sharp, you can briefly sauté it in a teaspoon of oil for 30 seconds before adding it to the rest of the mixture.
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Variations & Substitutions
If you prefer a brighter flavor, swap the balsamic vinegar for a squeeze of fresh lemon juice or a teaspoon of lemon zest. For those who enjoy a bit more texture, chopped oil-cured sun-dried tomatoes or Kalamata olives make excellent additions. If you are looking for a vegan version, simply omit the Parmesan cheese or replace it with a teaspoon of nutritional yeast for that same savory, nutty kick.
Serving Suggestions
The classic way to serve this Garlic Olive Oil Dip is with a warm, sliced baguette or a loaf of crusty ciabatta. It also works wonderfully as a dressing for roasted vegetables or a finishing oil for grilled chicken or fish. For a complete appetizer platter, serve this alongside a bowl of mixed olives, some roasted red peppers, and a selection of hard cheeses.
Storage, Freezing & Reheating
Because this recipe contains fresh raw garlic, it is best enjoyed immediately. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Note that olive oil will solidify when cold; simply leave it at room temperature for 20 minutes and stir before serving again. Freezing is not recommended for this dip as it ruins the texture of the fresh garlic and herbs.
Nutrition Information
Estimates are based on 1 tablespoon per serving.
| Calories | 125 kcal |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 85mg |
| Carbohydrates | 1g |
| Protein | 0.5g |
FAQ
Can I use fresh herbs instead of dried?
Yes, you can use fresh parsley, basil, or oregano. Keep in mind that you will need to triple the amount of fresh herbs compared to dried, as dried herbs are more concentrated in flavor.
What is the best type of bowl to use for dipping?
A wide, shallow bowl or a small rimmed plate is best. This allows more surface area for the bread to pick up the garlic and herbs rather than just the oil at the top.
How long does the garlic flavor take to infuse?
While you can eat it immediately, the flavor peaks after about 20 to 30 minutes of sitting at room temperature.
Garlic Olive Oil Dip
Ingredients
Method
- In a small saucepan over low heat, combine the extra virgin olive oil and the minced garlic.
- Gently warm the oil for 3 to 5 minutes until the garlic becomes fragrant and softened. Do not let the garlic brown or the oil smoke.
- Remove the pan from the heat and stir in the chopped rosemary, dried oregano, red pepper flakes, sea salt, and black pepper.
- Allow the mixture to sit for at least 10 minutes to let the flavors infuse into the oil.
- Pour the infused oil into a shallow serving bowl or rimmed plate.
- Sprinkle the freshly grated Parmesan cheese over the top and add a decorative drizzle of balsamic glaze if desired.
- Serve immediately alongside slices of warm, crusty bread.