Mediterranean Bread Dipping Oil

For the Dipping Oil:

150 ml extra-virgin olive oil, 1 tablespoon balsamic glaze, 3 garlic cloves, ¼ small red onion, 3 tablespoons finely chopped fresh parsley, 40 grams sun-dried tomatoes, 50 grams pitted green olives, 40 grams finely grated Parmesan cheese, ½ teaspoon red pepper flakes, ¼ teaspoon black pepper, 1 small pinch salt

For Serving:

1 small loaf of crusty bread

1. Add the Olive Oil

Pour the extra-virgin olive oil into a wide, shallow serving dish.

2. Add the Balsamic Glaze

Drizzle the balsamic glaze over the olive oil.

3. Add the Garlic

Finely mince or crush the garlic cloves. Add them to the center of the dish.

4. Add the Red Onion

Finely chop the red onion and scatter it evenly over the oil.

5. Add the Fresh Herbs

Sprinkle the finely chopped parsley across the dish.

6. Add the Sun-Dried Tomatoes

Roughly chop the sun-dried tomatoes and add them to the dipping oil.

7. Add the Olives

Slice the green olives into thin rounds and distribute them evenly over the other ingredients.

8. Add the Parmesan

Sprinkle the finely grated Parmesan cheese over the entire dish.

9. Season

Add the red pepper flakes, black pepper, and a small pinch of salt. Use the salt sparingly, as the olives and Parmesan are already salty.

10. Mix the Dip

Gently stir all the ingredients together until evenly distributed throughout the olive oil. Let the mixture rest for 5–10 minutes to allow the flavors to combine.

11. Prepare the Bread

Tear or slice the crusty bread into serving-sized pieces.

12. Serve

Serve the dipping oil at room temperature with the fresh bread. Dip each piece deeply enough to pick up the herbs, olives, tomatoes, and Parmesan.