{"id":60474,"date":"2026-05-08T09:38:16","date_gmt":"2026-05-08T13:38:16","guid":{"rendered":"https:\/\/lecoupdegrace.ca\/?post_type=recipe&#038;p=60474"},"modified":"2026-08-07T16:29:53","modified_gmt":"2026-08-07T20:29:53","slug":"olive-fresh-herb-and-parmesan-dipping-oil","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/olive-fresh-herb-and-parmesan-dipping-oil\/","title":{"rendered":"Olive, fresh herb and parmesan dipping oil"},"content":{"rendered":"<h3>\ud83e\uded2 The classic oil-balsamic dip elevated to the next level<\/h3>\n<p>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 \u00d7 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.<\/p>\n<h3>\ud83c\udf3f The Castelvetrano and Kalamata olive duo, my signature angle<\/h3>\n<p>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&#8217;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.<\/p>\n<h3>\ud83e\udd56 The summer appetizer that rocks, but good all year round<\/h3>\n<p>It&#8217;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 <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/bread-baguettes-olives-fresh-herbs-beer\/\" target=\"_blank\" rel=\"noopener\">bread baguettes with olives, fresh herbs and beer<\/a>, and you&#8217;ll see it disappear pretty quickly. For real, you won&#8217;t have leftovers to put in the fridge. I find it super summery as an appetizer but it&#8217;s also perfect all year round. Fall appetizer by the fire, winter appetizer with mulled wine, spring appetizer on the terrace. If you&#8217;re looking for another bread dipping version that&#8217;s more tomato-forward, check out my <a href=\"https:\/\/lecoupdegrace.ca\/en\/recipe\/bruschetta-dip-for-bread\/\" target=\"_blank\" rel=\"noopener\">bruschetta dip for bread<\/a>. The more summery cousin with fresh tomatoes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dipping oil with Castelvetrano and Kalamata olives, fresh herbs and grated parmesan. The Italian dip that rocks everything.<\/p>\n","protected":false},"featured_media":60470,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"olive fresh herb and parmesan dipping oil","_yoast_wpseo_title":"Castelvetrano Olives Recipe, Herb and Parmesan Dip","_yoast_wpseo_metadesc":"This castelvetrano olives recipe blends briny olives, fresh herbs, and parmesan into a rich dipping oil perfect for bread and appetizers.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Olive, fresh herb and parmesan dipping oil","_yoast_wpseo_opengraph-description":"Dipping oil with Castelvetrano and Kalamata olives, fresh herbs and grated parmesan. 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