How To Make A Restaurant-Worthy Bread Dipping Oil at Home
This boldly flavored bread dipping oil is infused with Kalamata olives, sun-dried tomatoes, fresh herbs, and capers for an irresistible Mediterranean twist. Warm olive oil draws out all the aromatics before being finished with garlic, lemon zest, and a splash of balsamic. It's bright, savory, naturally gluten-free and dairy-free, and ready in just 10 minutes.
Servings: 6 servings
Calories: 262kcal
Video
This boldly flavored bread dipping oil is infused with Kalamata olives, sun-dried tomatoes, fresh herbs, and capers for an irresistible Mediterranean twist. Warm olive oil draws out all the aromatics before being finished with garlic, lemon zest, and a splash of balsamic. It's bright, savory, naturally gluten-free and dairy-free, and ready in just 10 minutes.
Equipment
Stainless steel skillet
Ingredients
- ⅔ cup extra virgin olive oil
- 3 Tbsp Kalamata olives, finely chopped
- 2 Tbsp sun-dried tomatoes, finely chopped
- 1 Tbsp fresh basil, thinly sliced
- 1 Tbsp fresh rosemary, finely chopped
- 1 Tbsp capers, drained and roughly chopped
- ½ tsp crushed red pepper flakes
- 3 cloves of garlic, finely chopped or grated
- ½ tsp lemon zested, about 1 tsp
- ¼ cup aged balsamic vinegar
- ½ tsp Kosher salt
- Lots of freshly cracked black pepper
- French baguette, or other artisan bread, for serving
Instructions
- Heat the oil and cook on a stovetop. Place ⅔ cup extra virgin olive oil in a large skillet over medium heat. Once warm, add 3 Tbsp chopped Kalamata olives, 2 Tbsp chopped sun-dried tomatoes, 1 Tbsp thinly sliced basil, 1 Tbsp chopped rosemary, 1 Tbsp chopped capers, and ½ tsp crushed red pepper flakes. Cook for about 2 minutes, until fragrant.
- Warm the garlic, then finish and serve. Add 3 cloves of chopped garlic and 1 tsp fresh lemon zest, swirling the pan, and cook 1 minute more. Transfer to a serving bowl, then pour in ¼ cup aged balsamic vinegar, ½ tsp Kosher salt, and as much black pepper as you like. Stir very well, then enjoy with crusty bread!
Notes
- Try red wine vinegar if you don't have balsamic.
- Instead of crushed red pepper flakes, try either Szeuchan peppercorns (crush them with a mortar and pestle first) or Aleppo pepper flakes.
- To store: Transfer to a glass jar or airtight container and refrigerate up to 1 week.
- To serve again: Bring to room temp or warm gently on the stove over low heat before serving — olive oil solidifies when chilled but will return to liquid as it warms.
- For longer storage, strain out the solids and keep the infused olive oil in the fridge for up to 2 weeks.
Nutrition
Calories: 262kcal | Carbohydrates: 4g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 312mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.5mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
