Ingredients
Infused Oil
- ¾ cup extra virgin olive oil
- 1 shallot, finely chopped
- 6 cloves garlic, grated
- 1 teaspoon red chili flakes
Dip Mix
- ½ cup grated Parmesan cheese
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped Castelvetrano olives
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Maldon salt
To Serve
- Bread for serving (such as crusty Italian bread or baguette)
Instructions
- Infuse the Oil: Combine the extra virgin olive oil, finely chopped shallot, grated garlic, and red chili flakes in a medium saucepan. Heat over medium-low heat, stirring occasionally, until the garlic is lightly browned and fragrant, about 4-5 minutes. Remove the pan from the heat and allow the infused oil to cool slightly to prevent wilting the fresh ingredients in the next step.
- Prepare the Dip: Transfer the infused olive oil mixture into a medium bowl. Add the grated Parmesan, chopped sun-dried tomatoes, Castelvetrano olives, parsley, basil, balsamic vinegar, and Maldon salt. Stir everything together thoroughly to combine all the flavors evenly.
- Serve: Spoon the dip into a serving bowl and present it alongside slices of crusty bread for dipping. Enjoy immediately to savor the fresh, bold flavors.
Notes
- You can adjust the red chili flakes to taste for more or less heat.
- Using freshly grated Parmesan cheese will enhance the flavor and texture.
- Allow the infused oil to cool slightly before mixing with fresh herbs to maintain their vibrant flavor and texture.
- Serve immediately or refrigerate for up to 2 days; bring to room temperature before serving.
- If sun-dried tomatoes are packed in oil, drain them slightly before chopping to avoid excess oiliness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
