Loaded Olive Oil Dipping Sauce

This Loaded Olive Oil Dipping Sauce has a punch of flavor from olives, artichoke hearts, sun-dried tomatoes, red pepper flakes, anchovies, Parmesan cheese, and basil. Serve with crusty artisan bread for a taste of Italy.

This is the best olive oil dipping sauce I have ever made! Okay, maybe it’s the only olive oil dipping sauce I have ever made! But you know what? I hit it out of the park. It is packed full of flavor. Each ingredient is distinctive and adds a depth of flavor to the dish. I used olives, artichoke hearts, garlic, red pepper flakes, sun-dried tomatoes, basil, black pepper, and shaved Parmesan cheese to flavor extra light-tasting olive oil. Honesty, I like it better than any of the ones I have had at restaurants! 

If you make this, please promise that you will not omit the one key ingredient I have not revealed. This ingredient adds distinctive flavor and is essential to the sauce. It’s ANCHOVIES!! If you don’t like anchovies, please force yourself to “shake it off”. They are cooked in the olive oil and disintegrate. All they do is enhance the flavor without making the dip taste fishy.

My favorite bread to serve with this is the crusty artisan type. Try this easy, No-Knead Artisan Bread if you want to make your own.

This appetizer is a little taste of Italy. Eating it transports me to the rolling hills, quaint farmhouses, and warm sunshine of Tuscany. I have never been there, but it has always been my happy place.

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• I like using this olive oil for its delicate olive flavor. I use this all the time, and it’s perfect for this dip recipe.
• Don’t leave out anchovy fillets, even if you like the idea of anchovies. They do not make the dip taste fishy, but they do add umami and depth of flavor.
• I use this vegetable peeler as a cheese shaver. It does a terrific job at shaving small chards of Parmesan cheese.

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Loaded Olive Oil Dipping Sauce

Author: Thao | In Good Flavor Cuisine:Italian Courses:Appetizer Recipe Keys: P Pescatarian

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesRest time: 20 minutesTotal time: 30 minutesServings:4 Servings

Description

This Loaded Olive Oil Dipping Sauce has a punch of flavor from olives, artichoke hearts, sun-dried tomatoes, red pepper flakes, anchovies, Parmesan cheese, and basil. Serve with crusty artisan bread for a taste of Italy.

Ingredients

• 3 sun-dried tomato halves (about tbsp. reconstituted and chopped)
• 2 artichoke hearts
• 12 medium black olives
• 1 garlic clove
• 1 cup extra light tasting olive oil, divided
• 2 anchovy fillets
• 1/2 tsp. red pepper flakes
• 1/4 tsp. black pepper
• 2 rounded tsp. chopped fresh basil
• 1/4 rounded cup freshly shaved Parmesan cheese
   

Instructions

1. Soak sun-dried tomatoes in boiling water for about 5 minutes. Pat dry. (Skip these two steps if using tomatoes packed in olive oil.) Pat dry and finely chop.
2. Finely chop artichoke hearts and olives. Mince the garlic.
3. Preheat a small skillet or saucepan on medium-low heat and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for a minute or so, stirring to dissolve anchovies.
4. Add garlic, artichoke, olives, tomato, and black pepper. Cook for a couple of minutes. Be careful not to let the garlic get too brown.
5. Add the remaining oil. Remove from heat. 
6. When the oil is no longer hot, gently stir in the basil and cheese. Allow to rest at room temperature for about 20 minutes or so for the flavors to meld. Serve with crusty bread.
7. Makes 4 to 6 servings.

Note

• The prep time given in the Recipe Info section does not include the 20 minutes of resting for the flavors to meld.

Keywords:Dips, Dipping Sauce, Olive Oil Dip, Italian Dip

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