Cooked - How To Make A Restaurant-worthy Bread Dipping Oil At Home

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How To Make A Restaurant-worthy Bread Dipping Oil At Home

6.0

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

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!

Course🍤Appetizer

Diets🌱Vegan...

CategoryDipping Oil

CuisineMediterranean

Occasions🥟Appetizer📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 10m

Created 33 weeks ago

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