Mediterranean Olive Oil Dip

A quick, flavorful dip made with extra virgin olive oil, garlic, and herbs—perfect for parties or weeknight snacks.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 150

Ingredients Method Notes

Ingredients

Base Ingredients

1 cup extra virgin olive oil Use a good, fruity one for best flavor.
2 cloves garlic, finely minced or grated Mince finely to avoid overpowering flavors.
1 tsp lemon zest
1 tbsp lemon juice

Seasoning Ingredients

1/2 tsp red pepper flakes Adjust to taste to make it mild or spicy.
1 tsp dried oregano
1 tsp dried basil Or 1 tbsp fresh, chopped, if available.
2 tbsp fresh parsley, chopped
2 tbsp finely chopped Kalamata olives Optional but highly recommended.

Optional Ingredients

2 tbsp finely grated Parmesan or Pecorino Optional.
to taste Freshly ground black pepper
to taste Flaky sea salt
to taste Small drizzle of balsamic reduction or a few drops of balsamic vinegar Optional finishing touch.
for serving Crusty bread, pita, or sliced veggies

Method

Preparation

In a small bowl, whisk the extra virgin olive oil with the lemon juice and lemon zest.
Stir in the minced garlic, red pepper flakes, dried oregano, and dried basil.
Fold in the chopped Kalamata olives and grated cheese, if using.
Taste and season with flaky sea salt and freshly ground black pepper.
Transfer to a shallow serving dish and drizzle a little extra virgin olive oil over the top.
Finish with a sprinkling of fresh parsley and optional balsamic reduction.
Serve with warm, crusty bread, grilled pita, or raw veg.

Notes

Let the dip sit for 10-15 minutes to let the flavors marry. For a creamy version, add Greek yogurt or labneh. If you don't have Kalamata olives, try capers.