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Mediterranean Herb & Feta Dipping Oil

A restaurant-style olive oil bread dip loaded with sun-dried tomatoes, olives, garlic, and herbs. Ready in 10 minutes.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 0.75 cup extra virgin olive oil high quality
  • 2 cloves garlic finely minced
Herbs & Spices
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes optional
  • 0.5 tsp flaky sea salt
  • 0.25 tsp black pepper freshly cracked
Mix-ins
  • 0.25 cup sun-dried tomatoes oil-packed, chopped
  • 0.25 cup Kalamata olives pitted
  • 2 tbsp parmesan cheese freshly grated
  • 1 tbsp fresh parsley chopped

Equipment

  • Shallow serving bowl
  • Knife
  • Cutting Board

Method
 

  1. Finely mince the garlic and roughly chop the sun-dried tomatoes and parsley.
  2. In a shallow serving bowl, combine the dried oregano, basil, red pepper flakes, minced garlic, sea salt, and black pepper.
  3. Arrange the chopped sun-dried tomatoes and Kalamata olives in the bowl.
  4. Pour the extra virgin olive oil over the herb and vegetable mixture until everything is generously coated and submerged.
  5. Sprinkle the grated parmesan cheese and fresh parsley on top.
  6. Let sit for 10 minutes to allow flavors to meld. Serve with warm crusty bread.

Notes

Serve with a spoon to ensure you get the chunky bits on your bread.