Ridiculously Good Olive Oil Dip
Sides
Ingredients
2 garlic cloves, or more depending on how garlicky you want it
2 tablespoons capers, drained
2 tablespoons green & black olives (Optional)
1/2 teaspoon dried oregano
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
3 tablespoons finely grated parmesan cheese
Pinch sea salt, if you have it try truffle salt
Fresh ground pepper, to taste
Pinch crushed red pepper flakes, optional to make it spicy
1/2 cup extra-virgin olive oil, plus more as needed
Crusty bread, cubed
Directions
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.
Notes
ADAM AND JOANNE'S TIPS
Make-ahead: Prepare the garlic-herb mixture a day or two in advance and store, covered tightly, in the refrigerator. The fresh herbs may loose some color. When ready to serve, add the mixture to a plate and top with olive oil.
Capers: We love the saltiness capers add to the dip, but if you do not have them in your kitchen, leave them out. The dip still tastes great without them.
Dried herbs vs. fresh: We do prefer fresh rosemary and thyme for this, but you can use dried rosemary and thyme instead of fresh. Crush the dried herbs a little in the palm of your hand before adding them into the mix. You will also want to use a little less — about 1/2 teaspoon.
Use high-quality olive oil — we really love Partanna olive oil in the red can. It tastes great and isn’t as expensive as some of the other high-quality olive oils.
Adding a small splash of balsamic vinegar is never a bad idea.
Nutrition
PER SERVING: Serving Size: About 1 1/2 tablespoons / Calories 172 / Protein 1 g / Carbohydrate 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 19 g / Saturated Fat 3 g / Cholesterol 2 mg / Sodium 104 mg