Description
This Mediterranean Olive Oil Dip is a vibrant and flavorful appetizer perfect for pairing with warm crusty bread or fresh vegetables. Made with high-quality extra-virgin olive oil, fresh lemon juice, aromatic garlic, and a medley of fresh herbs, this no-cook dip is quick to prepare, bursting with Mediterranean flavors, and sure to impress your guests.
Ingredients
Scale
Ingredients
- 1/2 cup extra-virgin olive oil (rich in flavor, opt for high-quality for a luxurious taste)
- 2 tbsp fresh lemon juice (use freshly squeezed for the best flavor)
- 2 cloves garlic (minced, can substitute with garlic powder if needed)
- 1/4 cup fresh herbs (chopped, e.g., parsley, basil, or oregano; use a mix for vibrant flavor)
- 1/2 tsp sea salt (adjust to taste)
- 1/4 tsp black pepper (freshly ground is preferable for flavor)
Instructions
- Mix Olive Oil and Lemon Juice: In a mixing bowl, whisk together the extra-virgin olive oil and fresh lemon juice until well blended, creating a rich, flavorful base.
- Add Garlic: Stir in the minced garlic, allowing its aromatic character to permeate the oil, enhancing the dip’s depth.
- Incorporate Fresh Herbs: Gently fold in the chopped fresh herbs. This vibrant mix adds color and freshness that will elevate every bite.
- Season the Dip: Sprinkle in the sea salt and black pepper. Mix well, adjusting the seasoning to your taste for the perfect flavor balance.
- Serve: Transfer the dip to a lovely dish, and present it with warm crusty bread or fresh vegetables for a delightful dipping experience.
Notes
- Use the highest-quality extra-virgin olive oil you can find for the best flavor.
- Freshly squeezed lemon juice significantly enhances the dip’s brightness and taste compared to bottled.
- Garlic powder can substitute fresh garlic if you prefer a milder garlic flavor or for convenience.
- Experiment with different herb combinations such as parsley, basil, and oregano to customize the flavor.
- This dip is best served fresh but can be refrigerated for up to 2 days; stir well before serving.