Tomato Olive Oil Bread Dip

This sun-dried tomato olive oil bread dip transforms ordinary bread into an extraordinary appetizer. The combination of savory aromatics, tangy sun-dried tomatoes, and briny olives creates a restaurant-worthy dip that always impresses guests without hours of preparation.

I first made this dip for an impromptu gathering when I had little time to prepare something impressive. The empty bowl and requests for the recipe convinced me this needed to become my signature appetizer. Now I keep the ingredients on hand for last-minute entertaining.

Ingredients

• Extra virgin olive oil the foundation of the dip so use the best quality you can afford for optimal flavor
• Shallot adds a gentle sweetness that regular onions lack look for firm bulbs without soft spots
• Garlic creates essential aromatic base fresh cloves provide the most vibrant flavor
• Red chili flakes provide customizable heat adjust to your preference
• Grated parmesan adds savory depth freshly grated offers superior flavor and texture
• Sun dried tomatoes contribute sweet tangy notes oil packed varieties work best
• Castelvetrano olives bring bright briny flavor these buttery green olives balance the acidity
• Fresh parsley adds bright herbaceous notes flat leaf Italian variety offers the best flavor
• Fresh basil provides aromatic sweetness look for vibrant green leaves without dark spots
• Balsamic vinegar creates depth with subtle sweetness aged varieties offer more complex flavor
• Maldon salt finishing flakes that add texture and burst of flavor
• Crusty bread essential for serving sourdough or ciabatta hold up well to dipping

How To Make Sun-dried Tomato Olive Oil Bread Dip

Infuse the oil

Combine olive oil with finely chopped shallot garlic and red chili flakes in a medium saucepan over medium low heat. Allow to cook for 4 to 5 minutes until the garlic turns lightly golden brown but not dark. This slow infusion process releases the flavors without burning the delicate aromatics. Remove from heat immediately when garlic reaches the right color to prevent bitterness.

Cool and combine

Transfer the fragrant oil mixture to a medium bowl and allow it to cool slightly for about 5 minutes. The cooling period prevents the hot oil from cooking the fresh herbs when added. Add the remaining ingredients including parmesan sundried tomatoes olives parsley basil balsamic vinegar and Maldon salt. Stir gently but thoroughly until everything is well incorporated.

Serve with style

Transfer to a shallow serving bowl that allows for easy dipping. Surround with torn pieces of crusty bread arranged artfully around the dish. For best flavor allow the dip to sit for about 15 minutes before serving to let the flavors meld together fully.

The Castelvetrano olives are my secret weapon in this recipe. I discovered them during a trip to Sicily and became obsessed with their buttery texture and mild flavor. Even olive skeptics enjoy them in this dip making them worth seeking out at specialty stores or olive bars.

Perfect Bread Pairings

The bread you choose for dipping matters almost as much as the dip itself. Crusty artisan loaves with a sturdy structure stand up best to this robust oil. I prefer a rustic sourdough with large air pockets that capture more of the flavorful bits. For an extra special touch warm the bread in a 350°F oven for 5 minutes before serving. The contrast between warm bread and room temperature dip creates a sensory experience your guests will remember.

Make It Your Own

This recipe welcomes customization based on what you have available. For a Greek-inspired variation substitute kalamata olives for the Castelvetrano and add a teaspoon of dried oregano. Creating a Spanish version is as simple as adding chopped roasted red peppers and a pinch of smoked paprika. For a spicier kick double the red pepper flakes or add a minced fresh chili. The basic method remains the same regardless of which flavor direction you choose.

Beyond Bread

While this mixture shines as a bread dip it has multiple uses in your kitchen. Toss with hot pasta for an instant sauce adding reserved pasta water to create the perfect consistency. Spoon over grilled chicken fish or vegetables as a vibrant topping. Use as a sandwich spread for elevated lunch options. I even use leftover dip as a marinade for chicken thighs allowing the flavors to infuse overnight before roasting them to juicy perfection.

Storage Tips

Store any leftover dip in an airtight container in the refrigerator for up to one week. The olive oil will solidify when chilled simply allow it to come to room temperature for about 30 minutes before serving again. The flavors actually continue to develop during storage making day-old dip even more delicious than freshly made. If the dip seems too thick after refrigeration stir in a tablespoon of olive oil to refresh the consistency.

Recipe FAQs

→ Can I use different olives in this dip?

Absolutely! While Castelvetrano olives provide a buttery, mild flavor, you can substitute with kalamata, green, or black olives based on your preference. Each variety will impart a slightly different flavor profile to the final dip.

→ How long can I store this olive oil dip?

The dip can be stored in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two as the ingredients meld together.

→ What bread pairs best with this dip?

Crusty artisan breads like ciabatta, baguette, or sourdough work exceptionally well. Their sturdy texture holds up to the dip while their mild flavor allows the herbs and sun-dried tomatoes to shine.

→ Can I make this dip in advance for a party?

Yes! This dip is perfect for making ahead. Prepare it 1-2 days before your gathering and refrigerate. Remove from the refrigerator about 30 minutes before serving to allow the oil to soften, as it tends to solidify when chilled.

→ Is there a dairy-free alternative to the Parmesan cheese?

For a dairy-free version, you can substitute the Parmesan with nutritional yeast for a similar umami flavor, or simply omit it and add an extra pinch of salt to compensate for the missing saltiness from the cheese.

→ What can I serve besides bread with this dip?

While bread is traditional, this versatile dip also pairs wonderfully with raw vegetables like cucumber, bell peppers, and carrots. It can also be drizzled over grilled vegetables, used as a spread on sandwiches, or tossed with pasta for a quick meal.