Ingredients
- ½ cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1 Tbsp fresh parsley, finely chopped
- 2 Tbsp Kalamata olives, finely chopped
- 2 Tbsp sundried tomatoes, chopped
- ¼ tsp crushed red pepper flakes (optional)
- 1 Tbsp balsamic vinegar
- ¼ tsp sea salt
- ¼ tsp fresh cracked black pepper
- 1 Tbsp grated Parmesan cheese (optional)
Instructions
1. Start by selecting a shallow serving dish or small plate with a slight lip to hold the oil and ingredients.
2. Add ½ cup of extra virgin olive oil to the dish. Swirl it gently to spread evenly.
3. Sprinkle the minced garlic and freshly chopped parsley directly into the oil. Stir gently to infuse the oil with their flavors.
4. Add the chopped sundried tomatoes and Kalamata olives. These bring a bold, umami-rich character and vibrant color contrast.
5. Sprinkle in red pepper flakes (if using), sea salt, and cracked black pepper. Drizzle the balsamic vinegar over the top.
6. If desired, finish with a dusting of grated Parmesan for an extra savory punch.
7. Enjoy right away with slices of crusty bread or let it sit for 15–30 minutes to allow the flavors to deepen.
Notes
Best bread pairings: ciabatta, baguette, sourdough, or focaccia. Make it vegan: omit the Parmesan cheese. Flavor boost: add a pinch of Italian seasoning or fresh basil. Storage tip: refrigerate up to 3 days; bring to room temp before serving.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 Tbsp
- Calories: 172
- Sugar: 0g
- Sodium: 104mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 1mg