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This colorful olive oil dip loaded with herbs is the first thing people dig into at my get-togethers. Garlic, dried seasonings, and good oil come together for a snack you can scoop, dunk, or drizzle—always brightening up the spread.
This one started as my quick fix for last minute hangouts—and now it’s kind of my thing. The smell alone reminds me of all those long, happy evenings with friends laughing out back.
Irresistible Ingredients
- Red pepper flakes: Turn up the spice or keep it mild—whatever you’re in the mood for
- Dried rosemary: Crush just a bit for that woodsy kick but skip any big, poky bits
- Dried thyme: You’ll get that earthy touch and a little hint of lemon—just make sure it still smells nice
- Dried basil: Taste is kind of sweet, a little fresh, and soaks right into the oil
- Dried oregano: That Mediterranean taste—dried holds up best in here
- Salt and cracked black pepper: It’s what wakes up the rest of the flavors
- Fresh garlic: Gives everything a little pop and warm bite, even with just one big clove
- Extra virgin olive oil: Use a good bottle if you can—trust me, it’s worth it
Easy Steps
- Serve It Up:
- Give it one last stir, then scoop everything into a serving bowl. Splash on a bit more olive oil and put out your bread or crackers right away.
- Let It Sit:
- Cover the bowl and leave it on the counter at least an hour. The wait is what builds all the flavors—try not to rush even if you’re hungry!
- Mix It Together:
- Mix everything up well for a minute. It’ll look chunky and smell like herbs right away.
- Start With The Oil:
- Grab a small bowl and tip in your olive oil, garlic, and all the herbs and seasonings. Don’t worry about order—just get it all in.
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The big thing here is always the olive oil. My dad would pick out all these fancy little tins when I was a kid. We’d have fun seeing which was the fruitiest. When I grab a wooden bowl to swirl in the garlic and oil, I always think of him.
Simple Storage
Keep what’s left in a closed container in your fridge up to five days. Chilled oil might look cloudy or firm up—just bring it out a little before and give it a quick stir. It usually tastes even punchier on day two.
Swap Outs
Chop some fresh basil or parsley real small and toss it in instead of dried herbs if you want. Squeeze some lemon in for extra zing. Sun dried tomatoes or capers can give it a fun new spin too.
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How to Enjoy
My go-to is just tearing off hunks of bread and mopping up the dip. Try drizzling some on grilled meats or fish—it’s a game changer on a weeknight. Or pile it onto a platter with olives, pita, or loads of fresh veg for a real feast.
Where It Comes From
You’ll spot herb oil bowls on all kinds of Mediterranean tables, especially in places like Greece or southern Italy. People love showing off good olive oil and making it the star at the start of a meal. It’s all about sharing with friends and maybe some wine before the main food comes out.
Common Recipe Questions
- → Can I use fresh herbs instead of dried?
Definitely. Fresh herbs give off even more aroma and color. Just use three times what you'd use if they were dried.
- → How long should the oil and herbs sit before serving?
Give it at least an hour on the counter so the flavors can cozy up with each other.
- → Is it possible to make the dip ahead of time?
You sure can. Store it chilled for a couple of days. Pull it out to warm up before you start dipping.
- → What can I serve this dip with?
Great match for crunchy veggies, any crackly crackers, chewy bread, or breadsticks—just grab what you like.
- → How can I enhance the flavor further?
Add a quick splash of balsamic vinegar or a fresh squeeze of lemon juice right before eating to mix things up.
- → Does the garlic need to be raw or cooked?
Most folks use raw, chopped garlic for that bold kick. If you want something softer, quickly cook it until it just starts to smell good.