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This colorful Mediterranean olive oil dip is always the dish that vanishes first at our get-togethers. The combo of garlicky goodness and lively herbs makes it perfect for snacking or starting a meal and instantly brightens up any spread.
This dip started as my go-to for last minute cookouts. Now, it’s my claim to fame on every charcuterie board. The smell always reminds me of nights full of laughter and friends gathered around the table.
Fresh Ingredients
- Fresh garlic: Gives bite and plenty of warmth. Go for a big clove for extra oomph.
- Red pepper flakes: Bring just enough kick. Adjust for your favorite level of heat.
- Dried rosemary: Creates an earthy, piney vibe—if it's a bit tough, give it a little crush first.
- Salt and cracked black pepper: These basics wake up all the flavors.
- Dried thyme: Tastes woodsy and has a faint lemony hint. Check for freshness by giving it a sniff.
- Dried basil: Appends a lift of sweetness and brightness.
- Dried oregano: Classic herby flavor. Dried works best for punchiness.
- Extra virgin olive oil: The backbone to the whole dip—if you can, pick a fancy, fruity bottle.
Lively Step Guide
- Dish It Up:
- Spoon into a wide bowl, drizzle another splash of olive oil if it looks dry, and lay out with your favorite fresh bread, veggies, or crackers.
- Let Flavors Mingle:
- Cover and set the bowl on the counter for at least one hour. Don’t skip this pause—even half an hour helps everything taste way better.
- Stir with Gusto:
- Mix everything with a fork for about a minute so the garlic and herbs really blend into the oil. This makes sure every bite is loaded with flavor.
- Toss in the Tasty Stuff:
- In any bowl you’ve got, pour in the olive oil and add the minced garlic, oregano, basil, thyme, rosemary, chili flakes, and a good pinch of both salt and pepper.
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The hero of this dip is always the olive oil. My dad used to bring home new harvest tins and we'd taste-test them to find the fruitiest. Every time I whisk the oil with garlic in our old wooden bowl, I think of him.
Keeping It Fresh
Pop leftover dip into a small sealed container and stash it in the fridge for five days max. If the oil firms up from the chill, let it sit on your counter till it softens, then stir it up and dig in. Honestly, it tastes even deeper and better the next day!
Fun Switch-Ups
Want to change it up? Try fresh herbs like parsley or more basil—just mince them super fine. Lemon juice wakes things up if you like it tangy. Sun-dried tomatoes or some capers also bring extra Mediterranean flavor.
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How to Serve
Piled on good, crusty slices is always a hit. It’s also awesome spooned over hot-off-the-grill chicken or fish. My favorite twist is adding it to a mezze board with pita, olives, and tons of veggies.
Background Bite
This herby olive oil dip pops up on lots of Mediterranean tables—especially around southern Italy and Greece. Sharing these simple dips is all about showing off fresh-pressed local oils, and folks enjoy it before bigger meals or with a chilled glass of wine.
FAQs About the Recipe
- → Can I swap dried herbs with fresh ones?
Totally, fresh herbs make it even more fragrant. Just use three times more if you're grabbing fresh.
- → How long do I let the dip hang out before digging in?
Let it sit out at room temp for at least an hour so the flavors really get to know each other.
- → Can I toss this together ahead of time?
For sure. Pop it in the fridge and it'll last a couple days. Just make sure it's not cold when you eat—let it come up to room temp first.
- → What goes well for dipping?
Grab some crusty bread, raw veggie sticks, pita, or use it with crunchy crackers. Your call!
- → Any tips to bump up the flavor?
Add a squeeze of lemon or a splash of balsamic vinegar before serving for an extra zing.
- → Should the garlic be raw or can I cook it?
Go raw for a sharp kick, or give it a quick sauté if you’d rather have a milder flavor.