Tomato Olive Oil Dip (Print Version)
# Ingredients:
01 -
1 teaspoon Maldon salt
02 -
½ cup shredded parmesan cheese
03 -
2 tablespoons balsamic vinegar
04 -
¼ cup fresh parsley, chopped
05 -
6 cloves garlic, minced
06 -
¼ cup chopped sun-dried tomatoes
07 -
2 tablespoons freshly chopped basil
08 -
Crusty bread to serve
09 -
¾ cup high-quality olive oil
10 -
¼ cup chopped castelvetrano olives
11 -
1 small shallot, diced finely
12 -
1 teaspoon red chili flakes
# Instructions:
01 -
Once the oil is infused, pour it into a bowl and toss in the parmesan, olives, parsley, basil, sun-dried tomatoes, balsamic vinegar, and salt. Stir everything up well, then it’s ready for dipping with some crusty bread.
02 -
Put the olive oil, diced shallot, garlic, and chili flakes into a saucepan and warm it gently on medium-low heat. Let it cook until the garlic starts turning a light golden shade, in about 4 to 5 minutes. Pull it off the stove and allow it to cool down a bit.
# Notes:
01 -
Keep leftovers in the fridge for up to a week.