This Loaded Olive Oil Bread Dip is a super easy, flavorful, and delicious appetizer loaded with green and black olives, sun-dried tomatoes, pickled jalapeños, garlic, fresh herbs, and lots of creamy feta cheese.
Made using extra virgin olive oil, balsamic vinegar, lemon juice, minced garlic, and dried oregano, this is a simple bread dipping oil that is tangy, savory, slightly spicy, and oh-so-delicious.
You can enjoy this with crispy toasted baguette slices, bread, flatbreads, or any bread you use for dipping and scooping.
Oat or almond flour needs flax or chia gels for structure. This keeps gluten-free cakes soft instead of crumbly.
Don’t want to miss such incredible time-saving tips from My Ginger Garlic Kitchen, set us as a preferred source in Google Search by clicking the button below.
Table of contents
This easy dip makes a wonderful appetizer or snack for get-togethers, parties, holiday celebrations, or any time you are craving something savory, satisfying, and appetizing.
If you enjoy Mediterranean flavors, love olives, or love feta, then this olive oil dip for bread is made for you. Or you can say it has your name written all over it.
About Loaded Olive Oil Bread Dip
Olive oil and bread are such a simple combination and are often used as a staple in Italy, but this olive oil dip is next level.
This is not just your regular olive oil with bread. It has so many different flavors, textures, and colors. When you load the olive oil with sun-dried tomatoes, green olives, black olives, pickled jalapeños, cilantro, and feta, it becomes a super delicious and irresistible dip that is something else.
And the flavoring of this olive oil dip is to die for. It has balsamic vinegar, pickled jalapeños for heat, lemon juice for tang, fresh cilantro for a herby punch, and dried oregano for all those Mediterranean flavors.
And when all these ingredients come together, especially the briny olives combined with the sun-dried tomatoes, it becomes a super addictive and wholesome dip.
This version starts with a flavorful base for the olive oil dip, where I use extra virgin olive oil, balsamic vinegar, a squeeze of lemon juice, minced garlic, dried oregano, and some pepper for heat. I mix it well for plenty of flavor. Then go in the green olives, black olives, sun-dried tomatoes, and pickled jalapeños for a hearty and delicious combination.
And finally, the last but not least touch is a generous amount of crumbled feta on top. This creates a huge difference. The salty, creamy feta goes so well with olive oil and all the flavors, and it takes this dip to the next level.
When I dip my bread in this dip, or simply scoop it with my spoon, I just love how every scoop comes out with something different going on. You get the olive oil with a fruity touch, briny olives, tangy balsamic flavors, chewy sun-dried tomatoes, sometimes a little heat from the jalapeños, and most of the time, crumbled feta on top. And when this is combined with the crispy toasted baguette, like the rye baguette I use, it becomes a dip or appetizer that is to die for.
It is a super simple and easy-to-make Mediterranean-inspired appetizer that looks beautiful on the table and comes together in just five or ten minutes without much effort. If you have sliced olives, you do not need more than two minutes to prep the dip.
So next time you are prepping appetizers for a party or get-together, have olives on hand, or just want to try something new with your Mediterranean dishes, this is a must-try dip for you. Try it once, and you will be hooked.
Why You’ll Love This Recipe
This Loaded Olive Oil Bread Dip
✔️ is a quick & easy Mediterranean appetizer
✔️ is savory, tangy & mildly spicy
✔️ has incredible Mediterranean-inspired flavors
✔️ uses good-quality extra virgin olive oil
✔️ is loaded with green and black olives
✔️ is packed with sun-dried tomatoes & creamy feta
✔️ is easy to customize to your taste
✔️ has a lovely little kick from pickled jalapeños
✔️ requires minimal effort
✔️ goes beautifully with crispy toasted baguette
✔️ is great for parties, gatherings & entertaining
✔️ can be made ahead of time
✔️ is ideal for dipping, scooping & sharing
Ingredients
This bread dipping oil is made with very simple and basic ingredients that are staples in your pantry. But when you combine them, they come together so wonderfully in layers of flavors and textures. And they are just so good. Together, they create such a delicious dipping sauce.
Here are the main ingredients you will need for this olive oil dip:
Extra Virgin Olive Oil
Olive oil is the main ingredient of this recipe. It is what makes or breaks the taste of this dip. So, I recommend using a good-quality extra virgin olive oil that you really enjoy the taste of. Since there is no cooking involved in this dipping oil itself, the flavor of the olive oil really shines through.
Balsamic Vinegar
I added a splash of balsamic vinegar for tanginess and a touch of sweetness that complements the richness of olive oil and pairs well with lemon juice. It also goes really well with the sun-dried tomatoes and feta to give this whole dish a Mediterranean flair.
Lemon Juice
I use freshly squeezed lemon juice here to brighten up the rich olive oil and balance the savory ingredients. For the best flavor, I always recommend using fresh lemon juice rather than bottled lemon juice.
If you don’t have lemon juice, you can surely go with lime juice. And for more zesty flavors, you can add about one teaspoon of lemon zest, or if using lime juice, use lime zest. This would also enhance the flavor of the dip.
Garlic
Freshly minced garlic cloves give this dipping oil an irresistible garlicky aroma. I use fresh garlic cloves because the garlic flavor here really makes this dish shine, and olive oil and garlic go really well together.
I also let the dip rest for a while because this resting time allows the garlic to infuse into the olive oil and makes the dip more flavorful.
Dried Oregano
Dried oregano adds a lovely Mediterranean-inspired flavor to this dip. It infuses into the seasoned olive oil while the dip rests.
You can also swap it with mixed Italian herbs or dried parsley if you want. You can also add some freshly chopped basil leaves to it. They also taste really good in this dip.
Green and Black Olives
To make this dip, I used a combination of green and black olives because they both add different flavors, textures, and lovely colors to this dip.
You can also use just one type of olive, like maybe green olives or black olives, or you can also go with Kalamata olives. My olives were stored in brine, so they were already quite salty. That’s why I did not add any salt here. But if you feel like it needs some, you can definitely add salt to it.
Sun-Dried Tomatoes
Sun-dried tomatoes in oil are what make this dish so pretty and flavorful with their tangy flavor, chewy texture, and lovely color.
They have an intense tomato flavor and lovely chewy texture, which goes so, so well with the olives, feta, and pickled jalapeños. Just make sure to drain them slightly before roughly chopping.
Pickled Jalapeños
Pickled jalapeños are completely optional here, but I love adding them to this dip because they give it a lovely tangy, spicy kick without making it overly spicy. You can definitely adjust the amount of pickled jalapeños according to the level of spice you like in your food. You can add more or fewer pickled jalapeños as per your choice.
Fresh Cilantro
For an herby touch, I use fresh cilantro here because it really adds a lovely contrast and herby flavor to this dish. I simply chop it before adding it to the olive oil.
You can also swap it with chopped parsley or maybe basil leaves, or use a combination of cilantro and parsley. They all work really well here.
Feta Cheese
This is an optional ingredient that is added at the end, but for me, it is actually not optional. It is the main flavor and texture maker for this olive oil dip recipe.
You just need to add some crumbled feta, like sprinkling a bit on top right after the dip is ready. It adds creamy, salty, and tangy flavors and a lovely texture that goes so, so well with the olives and the other ingredients in this seasoned olive oil dip.
Baguette
To serve this dip, I used a rye baguette, sliced it, and toasted the baguette slices in the air fryer until they were golden and crispy. You can also use a whole-grain baguette or any bread of your choice. Flatbreads really go well with this one.
You can also go with ciabatta, sourdough, focaccia, or any other crusty bread of your choice. And if you don’t want to toast the bread, you can simply use it for dipping without toasting. This dip will always taste good, no matter how you serve it.
How to Make Loaded Olive Oil Bread Dip
Making this olive oil bread dip is super simple and so easy. You don’t need much prep, just slicing the olives and chopping the sun-dried tomatoes. That’s it. And if you already have sliced olives, then you would need only two to three minutes to prepare this.
Also, if you are not toasting the bread, then you save the toasting time as well. So, there is only a little chopping and mixing involved, while the air fryer takes care of making the bread wonderfully crispy.
So, this is how we make it:
Prepping
Start by slicing the green olives and black olives and set them aside. Then drain the sun-dried tomatoes and roughly chop them. Also set them aside.
Drain the sun-dried tomatoes slightly and roughly chop them. Keep everything aside while you prepare the baguette and dipping oil.
Toast the Baguette
Next, toast the baguette. To toast the baguette, slice the rye baguette, whole-grain baguette, or any other bread of your choice into individual slices. You can also use focaccia or any other bread you like.
Then, arrange the slices in a single layer in a preheated air fryer basket. Drizzle them lightly with olive oil or spray with baking oil, and air fry them at 180°C (350°F) for about 4–6 minutes. Make sure to flip them halfway through, and air fry until the baguette slices are golden and crispy on both sides.
The cooking time may differ because every air fryer is slightly different, so make sure to keep an eye on them towards the end, around the 4-minute mark, so you don’t accidentally burn them or make them too dark.
Optional: For bruschetta-like garlicky flavors, feel free to rub a garlic clove on the toasted baguette slices or toasted bread. It gives an extra garlicky flavor and kick when you dip the toasted bread into the olive oil.
Make the Olive Oil Dip
To make the olive oil dip, in a shallow serving plate or bowl, add the extra virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, and freshly ground black pepper.
Give everything a good mix until well combined.
Load It Up
Then, add the chopped sun-dried tomatoes, sliced green and black olives, pickled jalapeños, and chopped cilantro. Mix everything together until all the ingredients are nicely coated with the seasoned olive oil.
Just taste it at this time, and if you feel like it needs some extra salt, you can definitely add some. But I use olives in brine, so I did not need any extra salt.
Let the Flavors Meld
Now, to let the flavors meld, set the olive oil dip aside to rest for about 10–15 minutes. This resting time enhances the overall flavor of the dip.
The garlic and oregano infuse the olive oil, while the balsamic, lemon, olives, sun-dried tomatoes, and jalapeños mingle so beautifully together.
Add Feta and Serve
Once the dip has rested, generously top it with crumbled feta cheese and serve it with warm, toasted, crispy baguette slices.
Dip, scoop, and enjoy your delicious olive oil bread dip!
Variations and Substitutions
Just like most of the recipes I share, this is also very easy and simple to customize, and you can definitely make it your own by customizing it according to your taste or what you already have available in your kitchen.
Use Different Olives
I personally like to use both green and black olives because they give this dip a lovely contrast in flavor, texture, and color. However, if you only have green olives on hand, simply use those. If you only have black olives, they work just as well.
You can also use Kalamata olives or even a combination of all three. So, feel free to experiment with your favorite olive varieties for this one.
Skip the Jalapeños
If you are not into heat, then feel free to omit the jalapeños completely. Even if you skip the pickled jalapeños from this recipe, the dip will still taste so good.
You can also use pickled peppers for this version if you like, but you can definitely skip any kind of heat altogether. The dip will still taste amazing with plenty of flavor from the olives, garlic, cilantro, sun-dried tomatoes, lemon juice, and balsamic vinegar.
Swap the Fresh Herbs
I use fresh cilantro for this recipe to add a lovely color and fresh, herby flavor. But if you don’t have cilantro, you can swap it with freshly chopped parsley.
You can also use fresh basil, which would taste incredible in this dip. Or use a combination of chopped parsley and cilantro for a slightly different flavor.
Make It Vegan
If you are making a vegan dip or want to swap the feta for a dairy-free version, you can definitely make it without the feta. Just simply leave it out, or use vegan feta cheese instead.
But even if you don’t add the feta cheese, it still tastes so good because the olives, sun-dried tomatoes, garlic, and other ingredients have lots of flavor.
Feel free to add a bit more salt if you are skipping feta cheese because feta is actually quite salty, and it adds that salty flavor to the dip.
Spicier Dip
If you are into spicier flavors, then feel free to add some extra pickled jalapeños to this one, or add some red pepper flakes for additional heat.
You can also drizzle some chili crisp on top for extra heat, a lovely chili flavor, and that delicious crispy texture.
Adjust the Oil-to-Toppings Ratio
I intentionally loaded this recipe with olives and other toppings like sun-dried tomatoes, pickled jalapeños, feta, and fresh herbs, so it is more scoopable than a basic bread dipping oil.
But if you want more oil and fewer toppings, feel free to adjust the quantities. If you prefer a more oil-forward consistency for dipping, simply add a little extra virgin olive oil. You can also increase the flavorings by adding a bit more lemon juice or balsamic vinegar, depending on your taste preferences, until you reach your desired consistency and flavor.
What Bread Is Best for Olive Oil Bread Dip?
Any kind of good crusty bread is perfect for serving with this olive oil dip because it soaks up all the flavors of the seasoned olive oil, and it’s also sturdy enough to scoop up all the delicious toppings.
For my personal use, I like to use rye bread or a rye baguette for this one, but sometimes I also use a whole-grain baguette and toast the slices. I usually toast the slices in an air fryer until they are beautifully golden and crispy, but you can also toast them in a pan or in the oven, depending on what you have on hand.
You don’t necessarily have to toast the bread either. Fresh crusty bread tastes so good with this Mediterranean-inspired dipping oil. However, I personally love the contrast of crunchy toasted bread with the rich olive oil, chewy sun-dried tomatoes, briny olives, and creamy feta.
Other than baguette, you can also serve this olive oil dip with:
- French baguette
- Ciabatta
- Sourdough
- Focaccia
- Whole-grain bread
- Rye bread
- Crostini
- Croissants
I also like to serve it with croissants sometimes. The buttery flavor of a croissant goes really well with this dip. Just slice the croissant, add the toppings, and eat it like a croissant sandwich.
What Olive Oil Is Best for Bread Dipping?
Olive oil is the heart of any good bread dipping oil recipe. So, make sure to choose a good-quality extra virgin olive oil that is flavorful, especially one you personally enjoy the taste of. Since it’s a no-cook recipe, you actually get to enjoy the flavors of the olive oil without cooking it, so using one you already like can really make a difference.
You don’t necessarily need the most expensive one you can find. Simply use any extra virgin olive oil with a fresh flavor that you already enjoy.
Also, remember that olive oils can taste different depending on their variety and origin. Some are mild and buttery, while others taste fruitier, grassier, or slightly peppery. Any of these work well here, so feel free to choose according to your taste preference.
Make-Ahead Instructions
This easy dip makes a lovely appetizer and is perfect for making ahead of time, especially when you are planning to serve it at a gathering or get-together.
You can prepare the olive oil mixture with the olives, sun-dried tomatoes, jalapeños, and other seasonings ahead of time and refrigerate it until you need it.
I recommend adding the feta at the end, right before serving, to retain its crumbliness and texture and keep the finished dish looking fresh and gorgeous.
Since olive oil can become thick or partially solid when refrigerated, take the dip out of the refrigerator ahead of serving and let it come closer to room temperature.
Right before serving, give everything a good mix, add some fresh cilantro for freshness, and top with the crumbled feta. And you are ready to serve!
For the bread, I prefer to toast the baguette closer to serving time because this way it stays crispy, doesn’t get soggy, and tastes so good and fresh with the olive oil dip.
Serving Suggestions
This Mediterranean-inspired olive oil dip makes such a lovely appetizer on its own when you simply enjoy it with a slice of bread, but you can definitely include it as part of a larger appetizer spread.
You can serve it alongside cheese and crackers, such as almond crackers, seed crackers, or any store-bought crackers. It also goes really well with fresh vegetables like carrots and cucumbers. You can even serve it with roasted vegetables, grilled halloumi, grilled paneer, grilled cheese sandwich, or other savory appetizers of your choice.
For entertaining, simply place the dip in a shallow bowl or plate and arrange plenty of crispy baguette slices around it. This makes it easy for everyone to dip, scoop, and share.
You can also make it part of a Mediterranean-inspired platter and pair it with other dips like whipped feta dip or muhammara. Add a Mediterranean chickpea salad or some fresh vegetables on the side, and you have a delicious spread that everyone can enjoy.
Or simply devour this olive oil dip as a savory snack whenever you are craving something flavorful.
It is a wonderful appetizer for:
Parties Family gatherings Holiday dinners BBQs Potlucks Weekend get-togethers Casual entertaining
Storage Suggestions
This olive oil dip tastes its best when it’s freshly made, but it can also taste good when stored in the refrigerator. Since this loaded version contains feta and fresh ingredients, I recommend refrigerating any leftovers in an airtight container.
Also, keep in mind that extra virgin olive oil can become cloudy, thicker, or partially solid when refrigerated. This is completely normal. It doesn’t mean that the recipe has gone wrong or that the dip is not fresh anymore.
Simply take it out of the refrigerator before serving and let it come to room temperature. Once it comes to room temperature, the olive oil will become liquid again. Just give everything a good stir and sprinkle with some more freshly chopped cilantro for freshness.
For the best flavor and freshness, you can enjoy this dip for about 2–3 days. If you are preparing it ahead of time, add the crumbled feta right before serving.
Store any leftover toasted baguette separately from the dip at room temperature in an airtight container for up to a day. If the bread slices lose their crispness, you can pop them back into the air fryer for a couple of minutes so they regain their crispy texture.
Do this right before serving so you get a fresh, warm, and crispy baguette with the dip.
Tips and Tricks to Make the Best Loaded Olive Oil Bread Dip
-
Use Good-Quality Oil: Extra virgin olive oil is the star ingredient of this recipe, so make sure to use a good-quality one that you generally enjoy the taste of. There are so many flavorful ingredients in this dip, but the quality of the olive oil can still make a noticeable difference.
-
No Salt: Do not add salt before tasting. If you are using olives that are in brine, then you may not need any salt. Also, if you are using ingredients like feta, pickled jalapeños, and sun-dried tomatoes, they can all contain quite a bit of salt, so you may not need any added salt for this dip. I do not add any additional salt because my ingredients are already salty enough. Once you mix everything together, taste the dip, and if you feel like you need a bit more salt, just go for it. Sprinkle in a bit of salt, mix it again, and then let it rest.
-
Resting: If you are not in a rush and have about 15 minutes on hand, then make sure to let this dip rest after mixing. Giving it about 10–15 minutes of resting time lets the garlic, oregano, balsamic, lemon, and olive oil flavors mingle so beautifully together, which actually makes the dip taste so good when you eat it.
-
Feta: Always add the feta cheese right before serving because it gives a nice contrast to the dip and doesn’t completely mingle with the other ingredients. So, it’s more like a garnish, but when you scoop the dip, you get a bit of feta in every bite. This also keeps the lovely feta crumbles intact, and the finished dip looks more beautiful when served. If you mix the feta completely into the dip, it can make everything look creamy and white, and you don’t see the olive oil as clearly.
-
Customize: Feel free to adjust the spice level of your dip by adding more or fewer pickled jalapeños, depending on your heat preference. Also, feel free to add more or less ground black pepper. You can make it extra hot by adding red pepper flakes, or make it milder by adding fewer jalapeños and less ground black pepper. I like this appetizer on the slightly spicier side because the other ingredients do not add much heat, and the jalapeños and ground black pepper give the heat to this recipe.
-
Toasting: If you are planning to toast your baguette or bread slices, toast them until they are crispy because crispy bread slices work so well with this loaded dip. I personally love how the crunch and the other textures mingle together, and the crispy bread also holds its shape beautifully when dipped into the olive oil. The oil soaks into the bread, so you get all those flavors along with the crunch. It’s also sturdy enough to scoop up the olives, sun-dried tomatoes, jalapeños, and feta and get all those lovely and delicious flavors in every bite. But if you are not choosing to toast the bread, you can definitely use focaccia, ciabatta, or any other bread of your choice for dipping. You can even use naan bread for dipping into this olive oil dip.
FAQs
What is olive oil bread dip?
Olive oil bread dip is an easy appetizer recipe made by combining olive oil with other flavorful ingredients like garlic, balsamic vinegar, herbs, and spices. It is typically served with bread for dipping.
But in this loaded version, you also get delicious toppings like olives, sun-dried tomatoes, pickled jalapeños, and fresh herbs, which add plenty of texture, flavor, and color to the dip.
What is the best olive oil for bread dipping?
For this recipe, use a good-quality extra virgin olive oil that you enjoy the taste of on its own. Since olive oil is the base of this recipe and isn’t cooked, its flavor really makes a difference in the finished dip.
What bread is best for olive oil dip?
Any kind of good crusty bread works wonderfully well with this olive oil dip. You can use baguette, ciabatta, focaccia, sourdough, rye bread, or whole-grain bread. I especially love toasted baguette slices because their crispy texture gives a nice, sturdy base for scooping up all those incredible toppings.
Can I make olive oil bread dip ahead of time?
Yes, this is a perfect meal-prep-friendly recipe. You can definitely prep it in advance and refrigerate it until you are ready to serve. I recommend adding the feta right before serving for the best texture and presentation. Let the refrigerated dip sit at room temperature for a little while before serving, as the olive oil naturally thickens when chilled.
Does olive oil bread dip need to be refrigerated?
Olive oil dips generally don’t need refrigeration, but this one particularly needs to be refrigerated because it’s a loaded version that contains feta and other fresh ingredients. So, if you have leftovers, store them in an airtight container in the refrigerator.
You can refrigerate the dip for about 2–3 days. Just give it a good mix and let it come closer to room temperature before serving.
Loaded Olive Oil Bread Dip (Step-by-step photo instructions)
How to Make Olive Oil Bread Dip
- Slice the green and black olives and set them aside. Drain the sun-dried tomatoes slightly, roughly chop them, and set them aside. Slice the rye or whole-grain baguette into individual slices.
- Arrange the baguette slices in a single layer in the preheated air fryer basket. Drizzle lightly with olive oil or spray with cooking oil. Air fry at 180°C (350°F) for 4–6 minutes, flipping halfway through, or until golden and crispy on both sides. After toasting, you can also rub each baguette slice with garlic for extra garlicky flavor.
- To a serving plate or bowl, add the extra virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, and ground black pepper. Mix well until combined.
- Add the chopped sun-dried tomatoes, sliced green and black olives, pickled jalapeños, and cilantro. Give everything a good mix until the olives and herbs are nicely coated with the seasoned olive oil. Let the olive oil bread dip rest for about 10–15 minutes so all those wonderful Mediterranean flavors can mingle together.
- Once rested, top generously with crumbled feta cheese just before serving. Serve this loaded olive oil bread dip with crispy toasted baguette slices. Dip, scoop, and enjoy
Recipe Card
Loaded Olive Oil Bread Dip [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Sides | European | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 275 calories | 1 |
INGREDIENTS
For Olive Oil Bread Dip
- 1/4 cup (60 ml) extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup green olives
- 1/3 cup black olives
- 1/3 cup sun-dried tomatoes in oil, drained
- 2 tablespoons pickled jalapeños, sliced
- 2 tablespoons fresh cilantro, chopped
- 1/3 cup feta cheese, crumbled
For Toasted Baguette
- 1 rye or whole-grain baguette
- 1–2 tablespoons olive oil, for drizzling
INSTRUCTIONS:
How to Make Olive Oil Bread Dip
- Slice the green and black olives and set them aside. Drain the sun-dried tomatoes slightly, roughly chop them, and set them aside. Slice the rye or whole-grain baguette into individual slices.
- Arrange the baguette slices in a single layer in the preheated air fryer basket. Drizzle lightly with olive oil or spray with cooking oil. Air fry at 180°C (350°F) for 4–6 minutes, flipping halfway through, or until golden and crispy on both sides. After toasting, you can also rub each baguette slice with garlic for extra garlicky flavor.
- To a serving plate or bowl, add the extra virgin olive oil, balsamic vinegar, freshly squeezed lemon juice, minced garlic, dried oregano, and ground black pepper. Mix well until combined.
- Add the chopped sun-dried tomatoes, sliced green and black olives, pickled jalapeños, and cilantro. Give everything a good mix until the olives and herbs are nicely coated with the seasoned olive oil. Let the olive oil bread dip rest for about 10–15 minutes so all those wonderful Mediterranean flavors can mingle together.
- Once rested, top generously with crumbled feta cheese just before serving. Serve this loaded olive oil bread dip with crispy toasted baguette slices. Dip, scoop, and enjoy
Watch Full Recipe Video:
NOTES:
- I don't add salt to this olive oil dip because the brined olives, pickled jalapeños, sun-dried tomatoes, and feta are already salty enough. You can always taste and add some if needed.
- Since olive oil is the base of this bread dipping sauce, a good-quality extra virgin olive oil gives you the best flavor.
- I used toasted baguette, but you can also use untoasted bread for dipping.
- A combination of green and black olives gives this dip plenty of flavor and beautiful color, but you can easily adjust the combination to your taste.
NUTRITION (Per Serving):
Calories: 275kcal | Fat: 17.9g | Carbohydrates: 23.6g | Protein: 5.5g | Fiber: 3.3g | Sugar: 3.3g | Sodium: 562.6mg
If this recipe helped you, then please spread the word by sharing and subscribing to us on YouTube to get more such Recipe Videos.
Your feedback is so helpful for me and other My Ginger Garlic Kitchen readers. So, for Facebook and Instagram, please mention @MyGingerGarlicKitchen or #mygingergarlickitchen. I would love to see your photos. :)
Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/loaded-olive-oil-bread-dip/
Questions or comments about this recipe:
Ask on