This lively olive oil dip brings warmth, fragrance, and a little kick to any table. Gently heated aromatics infuse extra-virgin olive oil with garlic, chilies, and sun-dried tomatoes for a silky, savory finish. Fresh herbs add brightness, making this dip perfect with warm focaccia, crisp francese, or spooned over freshly grilled bruschetta. Simple, bold, and endlessly adaptable — it’s one of those condiments that instantly elevates a meal.
INGREDIENTS:
1 cup extra virgin olive oil
1 clove garlic, pressed
1 small shallot, finely chopped
2 small chilies, jalapeño or Serrano, peeled, seeded and finely chopped
2 teaspoons finely chopped, dry-packed, sun-dried tomatoes
2 to 4 tablespoons fresh herbs (thyme, flat-leaf parsley, basil, chives, etc.), chopped
Salt, to taste
METHOD:
In a small saucepan, gently heat 2 tablespoons of the olive oil over low heat. Add garlic, shallot, chilies, and sun-dried tomatoes. Cook slowly for about 5 minutes, just until the shallot is tender but not browned. Remove from heat and cool slightly.
Pour the remaining olive oil into a jar with a tight-fitting lid. Add the chopped herbs and the cooled garlic-chili mixture. Shake or stir to blend well. Season to taste with salt.
Transfer to a clear glass bowl or decorative dish. Serve with a spoon for drizzling and small dipping plates.
SERVING SUGGESTIONS:
- Pair with warm focaccia, francese, or any rustic loaf.
- Drizzle over bruschetta, grilled vegetables, or roasted potatoes.
- Use as a finishing oil for pasta, risotto, or simple grilled fish.
- Serve alongside a cheese board with mozzarella, burrata, or aged pecorino.
- Add a spoonful to a bowl of minestrone or white bean soup for added depth.
