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This garlic-packed olive oil mix instantly brings sunny Mediterranean vibes to your table. Inspired by Italian spots, it's a super easy dip that'll make any old bread feel extra special.
I toss this dip together whenever folks drop by out of nowhere. Honestly, the first night I set it out for friends, everyone stopped chatting and just kept dunking their bread. Total crowd-pleaser.
Simple Ingredients List
- Bread for dunking: Something crusty like focaccia rocks, but any crunchy loaf will do
- Fresh parsley, chopped: Toss on top, it gives a pop of color and some fresh flavor
- Freshly ground black pepper and salt: Sprinkle to taste, more if you like a little kick
- 1/4 cup freshly grated parmesan: Go for the aged stuff if you can for a deeper taste
- 1/4 cup extra virgin olive oil: Use your best bottle since it's the main deal here
- 1/2 teaspoon dried oregano: Adds those classic herbal Mediterranean vibes
- 1/4 teaspoon red pepper flakes: A subtle heat that works perfectly with the oil
- 1-2 garlic cloves, minced finely: Bold flavor, but mixing it with the oil keeps it mellow
Easy Step-by-Step Directions
- Finish and Share:
- Sprinkle over that chopped parsley so it looks as good as it tastes. Get some bread ready right away—it feeds about 4 hungry folks.
- Mix It Up and Season:
- Give everything a good stir so all those flavors hang out together. Add as much salt and pepper as you want. Don't be shy with the fresh black pepper!
- Cheese and Oil Go In:
- Grate the parmesan straight into the dish to keep it fresh, then pour your oil on top. You'll see those flavors start mixing right off the bat.
- Set Up Your Dish:
- Put the minced garlic, oregano, and pepper flakes in a shallow plate or bowl. Keeping it shallow makes dipping way easier later on.
I always grab parmesan from this tiny Italian deli down the street. The first time I used their parmesan that'd aged for 24 months in this dip, I finally got why it's such a big deal in Italy. The flavor blew me away.
Storing and Making Ahead
This flavored olive oil will keep for up to a week in a sealed container in the fridge. Cold makes the oil a bit solid, so just pull it out half an hour before serving so it softens back up. Honestly, it tastes even better after a day since the flavors get all cozy together.
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Switch It Up
Throw in different fresh herbs like rosemary, thyme, or basil for your own spin. Want it dairy-free? Swap the parmesan for some nutritional yeast and a pinch more salt. Want it bolder? Add some chopped olives or chopped sun-dried tomatoes.
How to Serve
It's great for bread, but try it as a salad dressing, tossed through hot pasta, or even as a marinade for grilled veggies. For a real spread, serve it with some cured meats, a mix of cheeses, and marinated olives on the side too.
Frequently Asked Questions
- → How do I store this dip?
Keep it in an airtight container in the fridge for up to a week. Let it reach room temperature before serving.
- → What bread works best for this?
Focaccia is a great choice, but you can also go for a baguette, sourdough, or any crusty bread.
- → Is it possible to customize this dip?
Absolutely! Add fresh basil, lemon zest, or even chopped olives for extra flavor.
- → Do I need fresh parmesan?
Freshly grated parmesan gives the best flavor, but pre-grated works if you're in a pinch.
- → Is this dip spicy?
It has a mild kick from the red pepper flakes, but you can adjust the spiciness to your liking.