Olive, fresh herb and parmesan dipping oil
- Preparation 10 min
- Servings 4
- Freezing I do not suggest
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🫒 The classic oil-balsamic dip elevated to the next level
This recipe is my personal creation 100% personal. I love dipping bread in delicious things, and I wanted to bring the classic oil-balsamic dip from Italian restaurants to the next level, version × 1000. The extra virgin olive oil + balsamic vinegar base is good, but when you add a duo of finely chopped Castelvetrano and Kalamata olives, grated parmesan, fresh parsley and basil, Microplane-grated garlic and a touch of dried oregano, you get a dip that makes everyone around the table cry with joy.
🌿 The Castelvetrano and Kalamata olive duo, my signature angle
The secret of this recipe is the balanced combo between green Castelvetrano olives (Italian, sweet, buttery, meaty) and black Kalamata olives (Greek, salty, robust). 50/50 for a balanced taste, neither too sweet nor too salty. Castelvetrano can be found in most big box grocery stores in Quebec, olive section, and their taste is nothing like ordinary green olives. If you really can’t find them, giant green olives can work in a pinch, but I strongly suggest looking for Castelvetrano. Kalamata are usually sold already pitted, while Castelvetrano come with their pit. Little trick to pit them easily in the tips and tricks section.
🥖 The summer appetizer that rocks, but good all year round
It’s exactly the kind of appetizer that transforms a Saturday night with friends into an impromptu Italian feast. Serve this to 4 people with a good warm French baguette, a ciabatta, focaccia or my bread baguettes with olives, fresh herbs and beer, and you’ll see it disappear pretty quickly. For real, you won’t have leftovers to put in the fridge. I find it super summery as an appetizer but it’s also perfect all year round. Fall appetizer by the fire, winter appetizer with mulled wine, spring appetizer on the terrace. If you’re looking for another bread dipping version that’s more tomato-forward, check out my bruschetta dip for bread. The more summery cousin with fresh tomatoes.
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🫒 Castelvetrano + Kalamata, the winning duo
Castelvetrano are sweet, buttery and meaty Italian green olives. A completely different taste from ordinary green olives. Kalamata are salty and robust Greek black olives. The 50/50 ratio gives a perfectly balanced taste, neither too sweet nor too salty. Both types can be found in most big box grocery stores in Quebec.
🔪 My trick to pit Castelvetrano easily
Unlike Kalamata which are usually sold already pitted, Castelvetrano come with their pit. Super simple trick: lay the chef’s knife flat on the side, crush one olive at a time hard with your palm on the knife. The olive bursts, and you remove the pit in two seconds. Much faster than cutting around each olive.
🧀 Parmesan or pecorino romano
Classic parmesan is my default choice, but if you want to push the salty and complex side, replace with pecorino romano. It’s absolutely delicious and more pronounced. Grated finely on a Microplane so it mixes evenly in the oil without falling to the bottom.
🍷 Quality balsamic vinegar, dark
Go with quality balsamic vinegar, ideally dark and syrupy. If you can get your hands on a DOP protected designation balsamic from Modena, that’s even better. That’s what makes the difference between a decent dip and one that rocks. Avoid balsamics that are too liquid or too acidic.
⚖️ Mistake #1: too much balsamic
That’s the classic mistake. Olives are already naturally acidic, so if you double the balsamic, it becomes acidic-acidic and dominates everything. Stick to 2 tbsp. That’s the perfect balance with ¾ cup oil.
🌶️ Variations to push it further
For a kicked and spicy side, add ½ tsp red pepper flakes. For extra freshness, the zest of one lemon transforms the recipe. You can also add other fresh herbs depending on your mood (thyme, finely chopped rosemary, chives). If you want a guest version, separate into two plates. One with pepper, one without, for different tastes.
🧈 Don’t put too much parmesan
You might be tempted to add more, but resist. If you put too much, your dip becomes a paste instead of a dipping oil. You lose the fluid side that makes all the magic. ¼ cup is the maximum to stay in the oil format.
🍴 Advance preparation, but not the mixing
You can prepare all the ingredients in advance (chop olives, chop fresh herbs, grate parmesan, grate garlic) and keep them in separate containers. But the final mixing is done when serving, otherwise the fresh herbs become soft and lose their brightness. And even the fresh herbs, I would chop them just before mixing to preserve maximum aromas.
🥖 Bread: everything works, but fresh is better
French baguette, ciabatta, focaccia, my Bread baguettes with olives, fresh herbs and beer, any homemade crusty bread. Everything works. Toasted bread is also acceptable but personally I prefer warm fresh bread. The crumb absorbs the oil and flavors better.
✅ What to serve with my olive dipping oil?
This dip is the ideal aperitif before a great Italian meal. Serve it before my cacio e pepe to push the Roman theme all the way, before my lasagna with bolognese sauce and cheese curds for an unbeatable classic, before my spaghetti carbonara with shrimps for a gourmet Italian combo, or with my kalamata olive tapenade to push the olive theme all the way.
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Ingredients
- ¾ cup (180 ml) extra virgin olive oil
- 2 tbsp (30 ml) good quality balsamic vinegar
- 2 tbsp (30 ml) fresh parsley leaves, finely chopped
- 2 tbsp (30 ml) fresh basil leaves, finely chopped
- 2 tbsp (30 ml) pitted Castelvetrano olives, finely chopped
- 2 tbsp (30 ml) pitted Kalamata olives, finely chopped
- 1 clove garlic, grated on a Microplane
- ½ tsp (2.5 ml) dried oregano
- ¼ tsp (1.25 ml) fleur de sel, or more to taste
- ¼ cup (60 ml) parmesan, freshly grated (or pecorino romano for a saltier side)
- Freshly ground black pepper, to taste
For serving
- 1 French baguette, ciabatta or crusty focaccia, warm
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Preparation
- Pour all ingredients (except bread) into a large high-rimmed plate. Season generously with pepper.
- Mix gently with a fork to distribute all ingredients in the oil without crushing the olives.
- Serve immediately at room temperature with warm crusty bread for dipping directly into the plate.
Castelvetrano olives can be found in most big box grocery stores (IGA, Metro, Provigo). Olive section next to ordinary olives. If you really can’t find them, giant green olives can work in a pinch, but the taste of Castelvetrano (sweet, buttery, meaty) is completely different and I strongly suggest looking for them.
My super simple trick: lay the chef’s knife flat on the side of the olive, crush hard with your palm on the knife. The olive bursts, and you remove the pit in two seconds. Much faster than cutting around each olive. Kalamata are usually already pitted, so no need for this step with them.
You can prepare all the ingredients in advance (chop olives, herbs, grate parmesan and garlic) and keep them in separate containers. But the final mixing is done when serving. Otherwise the fresh herbs become soft and lose their brightness. It’s an immediate service recipe, not for storage.
Yes, pecorino romano is an excellent alternative if you want to push the salty and complex side. It’s absolutely delicious and more pronounced than parmesan. Avoid soft or creamy cheeses that won’t give the signature umami side.
This dip is the ideal aperitif before a great Italian meal. Serve it with a warm French baguette, ciabatta, focaccia or my bread baguettes with olives, fresh herbs and beer. Meal-wise, perfect before my cacio e pepe for a Roman theme, before my lasagna with bolognese sauce and cheese curds for an Italian classic, before my spaghetti carbonara with shrimps for a gourmet combo, or with my kalamata olive tapenade to push the olive theme all the way.
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