5-Minute Olive Oil Bread Dip
This olive oil bread dip is the perfect accompaniment to any bread course or appetizer. It takes just 5 minutes to make, and the combination of tomato paste, garlic powder, oregano, basil, rosemary, and salt infuses the olive oil with a ton of flavor. A drizzle of glossy aged balsamic vinegar adds a tangy sweetness that truly takes this bread dip to the next level.
Ingredients
- ¼ cup extra virgin olive oil
- 2 teaspoons tomato paste (double concentrate)
- ½ teaspoon diamond crystal kosher salt (use half as much of any other brand or type of salt)
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon minced fresh rosemary
- 1 teaspoon aged balsamic vinegar (Denissimo/Dark/Aged Balsamic vinegar NOT balsamic vinegar glaze)
Instructions
- In the bowl you plan to serve the olive oil bread dip in, whisk together olive oil and tomato paste until the tomato paste breaks up. Stir in garlic powder and herbs. For optimal flavor, let sit for 15 minutes to infuse before serving.
- Immediately before serving, add a drizzle of balsamic vinegar.
RECIPE NOTES
- Add additional oil and balsamic vinegar as needed to the dip.
- For a more intense flavor, let the dip sit for 15 minutes before serving.
- Drizzle in the balsamic vinegar immediately before serving.
- If using dried rosemary, pinch and crush the sharp leaves before adding to the dip.
- Food Safety: This is a cold-infused olive oil with a fresh herb in it (or raw garlic, depending on how you prepare it), it is not meant to be saved or stored for later. Discard any leftovers when you're done.