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.
When you whisk the tomato paste into the oil, you should see lots of little flakes of red tomato paste suspended in the oil. Adding the herbs second helps them incorporate into the oil evenly instead of getting stuck in the tomato paste.
RECIPE NOTES
- Add additional oil and balsamic vinegar as needed to refresh the dip.
- If using dried rosemary, pinch and crush the sharp leaves before adding to the dip.
- Aim for about ¼" of oil in the bowl, add more if needed.
- 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.
- Herbs - Use 1 teaspoon of a salt-free Italian seasoning blend in place of the oregano, basil, and fresh rosemary. (Or if your favorite blend has salt in it, omit or reduce the amount of salt in the recipe).
- Spicy - Add ⅛ teaspoon crushed red pepper flakes. Add ¼ teaspoon if you really want to bring a lot of heat to the table.
- Cheesy - Add 1 tablespoon finely grated parmesan or Pecorino Romano cheese.
- Roasted Garlic - Mash two or three cloves of roasted garlic into a paste in the bottom of the bowl, then add the tomato paste and whisk into the olive oil.
- Raw Garlic - If you're going to use raw garlic, I recommend picking a smaller clove and serving it in one of these bowls with a textured garlic-grater built into the bottom. Grate the garlic clove against the bottom. Whisk the olive oil and tomato paste together in a separate bowl, then add it to the plate with the herbs.
- Warm - Some people find that the raw tomato paste has a "tinned" flavor to it. You can cook this out by whisking the tomato sauce into the oil over a low heat in a small pot. Add the herbs once the oil has cooled slightly so they don't burn!