Vorspeise
Loaded Olive Oil Dip with Focaccia
15 Min.Für 4Nutri-Score C€€
C
15 Min.
15 Min.Loaded Olive Oil Dip with Focaccia
was Sie brauchen
Zutaten
olive oil (good quality)Vorräte120 ml
balsamic vinegarVorräte60 ml
garlic plus seasoningGewürze5 g
black pepper (freshly cracked)Gewürze1 g- pitted olives (roughly chopped)Vorräte80 g
parmesan (freshly grated)Milchprodukte30 g
lemon zest (zested)Obst & Gemüse1 Stück- flaky sea salt (Maldon)Gewürze2 g
- focaccia (cut into thin dipping slices)Backwaren250 g
pro Portion
Nährwerte
433kcal
- Kohlenhydrate
- 31 g
- Eiweiß
- 5 g
- Fett
- 33 g
was Sie verwenden
Utensilien
Reibe
Zitruspresse
Schritt für Schritt
Zubereitung
- Schritt 1
Build the oil and vinegar base
- Pour a generous amount of olive oil into a nice shallow serving dish.
- Add the balsamic vinegar, roughly two parts oil to one part vinegar.
- Schritt 2
Season the dip
- Sprinkle in the garlic plus seasoning.
- Add freshly cracked black pepper.
- Schritt 3
Add the olives
- Roughly chop the pitted olives.
- Pile them in the center of the dip.
- Schritt 4
Finish with parmesan, lemon and salt
- Grate the parmesan generously over the top.
- Zest the lemon over the dip for freshness.
- Finish with flaky sea salt.
- Schritt 5
Serve
- Cut the focaccia into thin dipping slices.
- Serve the dip with the focaccia on the side.