1/2 Cup of good-quality olive oil
3Tbs Balsamic vinegar
1 Garlic glove, crushed
1/4 Cup of semi-dried tomatoes, finely chopped
1 Tbs Parmesan cheese, grated
1 sprig of rosemary, finely chopped
1/4 Cup of green olives, finely chopped
1 Tbs Parsley, finely chopped
Pinch of flake salt
1 Loaf of crusty bread, sliced
Method
- In a medium mixing bowl, pour in the olive oil and balsamic vinegar. Add the crushed garlic and stir to combine.
- Fold in the finely chopped semi-dried tomatoes and green olives.
- Add the grated Parmesan, chopped rosemary, and chopped parsley. Mix gently so the ingredients are evenly distributed throughout the oil mixture.
- Season with a pinch of salt
- Transfer the mixture to a shallow serving bowl and serve alongside slices of crusty bread.
- Spoon the dipper over the bread or dip the slices directly into the mixture.
About this recipe
Can I make this dipping oil ahead of time?
Yes. You can prepare it up to 24 hours in advance. Store it covered in the fridge and bring it to room temperature before serving.
How long does the dipping oil last in the fridge?
When stored in an airtight container, it will keep for 3–4 days. Stir before serving to re-emulsify the ingredients.
Can I customise the ingredients?
Absolutely. Add chilli flakes, fresh basil, sun-dried capsicum, feta, or swap olives for capers to adjust the flavour to your liking.
What can I serve with individual cob loaves?
They’re perfect on grazing tables, with pasta dishes, roasts, salads, or as an easy party starter.
