Mediterranean Olive Oil Dipping Bowl

Sometimes the simplest pleasures are the most memorable. A bowl of beautiful olive oil, a handful of ingredients gathered from the kitchen and a loaf of freshly baked sourdough. Food that invites us to slow down, tear, dip and savour.

This is my idea of effortless entertaining. Inspired by the sun-drenched flavours of the Mediterranean, this dipping oil celebrates the beauty of good ingredients, allowing each one to shine.

Rich, peppery extra virgin olive oil forms the heart of this dish, complemented by buttery green olives, sweet roasted chillies, fragrant garlic, briny capers and a generous scattering of fresh herbs.

Use the very best olive oil you can afford. When a recipe is this simple, quality makes all the difference.

Bring to the table with thick slices of warm, crusty sourdough, preferably with a beautifully open crumb to catch every last drop of that fragrant oil.

A little sunshine in a bowl, whatever the weather outside.

Storage note: Because this dipping oil contains fresh garlic, herbs and lemon juice, it's best made fresh and enjoyed immediately. Refrigerate any leftovers promptly and use within 24 hours. Don't leave the mixture at room temperature for extended periods or store it as a shelf-stable infused oil.

And you can alwasy top it up with more, this is just too addictive…..

dipping oil, olive oil, sharing food, vegan snacks, healthy snacks, sharing board, grazing board, healthy fats, healthy recipes, polyphenols

Yield: 4-6

Author: Suze Morrison

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Mediterranean Olive Oil Dipping Oil

Prep time: 15 MinTotal time: 15 Min

Sometimes the simplest pleasures are the most memorable. A bowl of beautiful olive oil, a handful of ingredients gathered from the kitchen and a loaf of freshly baked sourdough. Food that invites us to slow down, tear, dip and savour.

This is my idea of effortless entertaining. Inspired by the sun-drenched flavours of the Mediterranean, this dipping oil celebrates the beauty of good ingredients, allowing each one to shine.

Rich, peppery extra virgin olive oil forms the heart of this dish, complemented by buttery green olives, sweet roasted chillies, fragrant garlic, briny capers and a generous scattering of fresh herbs.

Use the very best olive oil you can afford. When a recipe is this simple, quality makes all the difference.

Ingredients

• 150ml good-quality extra virgin olive oil (I used Oliváki Early Harvest Greek Extra Virgin Olive Oil)
• 2 pickled chillies, preferably mild, such as red jalapeños or Fresno chillies
• 3 large garlic cloves, finely minced
• 60g green olives, pitted and roughly chopped
• 1 tbsp capers, drained
• 1 tbsp cornichons, finely chopped
• 1 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp fresh oregano leaves, finely chopped
• Finely grated zest of ½ unwaxed lemon
• 1-2 tbsp raspberry vinegar
• ½ tsp chilli flakes (optional)
• Freshly cracked black pepper
• Flaky sea salt, to taste
• Warm sourdough or crusty bread, to serve

Instructions

1. In a small bowl, combine the minced garlic, chopped olives, capers, cornichons, parsley, oregano and lemon zest.
2. Add the raspberry vinegar and chilli flakes, if using, and gently stir to combine.
3. Pour the extra virgin olive oil into a shallow, rustic serving bowl.
4. Spoon the olive and herb mixture into the centre, allowing the ingredients to settle naturally into the golden oil.
5. Nestle the pickled chillies amongst the olives and herbs.
6. Season and finish
7. Add a generous twist of freshly cracked black pepper and a little flaky sea salt, remembering that the olives and capers already bring plenty of salinity.
8. Finish with a final drizzle of olive oil and a scattering of fresh parsley.
9. Serve
10. Allow the flavours to mingle for 10–15 minutes at room temperature before serving.
11. Bring to the table with thick slices of warm, crusty sourdough, preferably with a beautifully open crumb to catch every last drop of that fragrant oil.
12. A little sunshine in a bowl, whatever the weather outside.
13. Storage note: Because this dipping oil contains fresh garlic, herbs and lemon juice, it's best made fresh and enjoyed immediately. Refrigerate any leftovers promptly and use within 24 hours. Don't leave the mixture at room temperature for extended periods or store it as a shelf-stable infused oil.

https://gourmetglow.co.uk/recipes/mediterranean-olive-oil-dipping-bowl

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