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January 22, 2015

LOADED OLIVE OIL DIPPING SAUCE

18 Comments

Olive oil dipping sauce with 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 Tuscany.

Loaded Olive Oil Dipping Sauce
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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 think I hit it out of the park. It is packed full of flavor. Each ingredient is distinctive and adds a the 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!

Loaded Olive Oil Dipping Sauce

Oh yeah, I left out one ingredient from the list above. This ingredient adds distinctive flavor note 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 a olive oil and disintegrate when cooked. They do not add a fishy taste and do so much to enhance the flavor of the sauce. If you have never tried anchovies, please promise you won't leave them out if you want to try out this recipe? Deal? You will be doing yourself a favor. No lie.

Loaded Olive Oil Dipping Sauce

Loaded Olive Oil Dipping Sauce

My favorite bread to serve with this is the crusty artisan type. This appetizer is little taste of Italy. Eating it transports me to the rolling hills, quaint farmhouses, and warm sunshine of Tuscany...a place I have never been but has always been my happy place.

Loaded Olive Oil Dipping Sauce


LOADED OLIVE OIL DIPPING SAUCE



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 grated Parmesan cheese



INSTRUCTIONS:

Soak sun-dried tomato in boiling water for about 5 minutes (skip this step if using tomato packed in olive oil). Pat dry and finely chop. Finely chop artichoke hearts and olives. Mince garlic.

Preheat a small skillet or saucepan on medium low head and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for  minute or so, stirring to dissolve anchovies. Add garlic, artichoke, olives, black pepper, and cook for a couple minutes. Be careful not to let the garlic get too brown. Add the remaining oil. Remove from heat. Gently stir in basil and cheese when oil is no longer hot. Allow to rest at room for about 20 minutes or so for the flavors to meld. Serve with crusty bread.  Serves 4 to 6.   





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18 comments:

  1. Wow! This sounds SO delicious! I saw the recipe over on Tasty Kitchen and wanted to drop by your blog to tell you "great job". I bet that it would taste incredible tossed with some angel hair pasta as well.

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    Replies
    1. Thanks so much for your kind words. And you are right—it would be so good on pasta, hot or room temp. I'll have to try that too! It's always great to get a visit from a fellow TK member. Thanks for stopping by, Terri!

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  2. Think I could eat a whole lot of this dip! It looks incredibly moorish and delicious - perfect to be accompanied by a good cheese, crusty bread and red wine!

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    1. I love the picture you just painted, Thalia. Add a couple of friends to the mix, and you've got a recipe for a perfect night of good food and conversion. Thanks for stopping by!

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  3. Looks so good. I think I'll use it as a dressing over salad.

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  4. Mmm....I love all of the ingredients in this dish - such wonderful bold flavors! I love that you added anchovies!

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    1. This dip is a mouth full of flavor, and I think the anchovies is a must. Thanks for stopping by, Kathleen.

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  5. Thank you for stopping in and linking up with us this week on #TheWeekendSocial. We love your ideas and hope to see you again this weekend on KitchenDreaming.com. We have pinned, stumbled & shared your link across our Social Media, FB, G+ and Twitter.

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  6. I can't wait to try this awesome dipping sauce, it looks sooooo good! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Anchovies have been all over my food magazines recently and I have been dying to try them! I just need to work up the courage! Plus I get to the store and there are so many options that I just freeze up and pick up canned tuna instead :-) This sauce looks amazing! The perfect way to dip my toe into the anchovy craze...pun intended. sorry!

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    Replies
    1. Please do try them, Lindsey. And using them in sauces is a perfect introduction to anchovies. I hope you start out with this dipping sauce. You will realize that you had nothing to fear!

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  8. This looks delicious, perfect with some crusty bread! Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

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