Entrée
Loaded Olive Oil Dip with Focaccia
15 minPour 4Nutri-Score C€€
C
15 min
15 minLoaded Olive Oil Dip with Focaccia
ce qu’il vous faut
Ingrédients
olive oil (good quality)Épicerie120 ml
balsamic vinegarÉpicerie60 ml
garlic plus seasoningÉpices5 g
black pepper (freshly cracked)Épices1 g- pitted olives (roughly chopped)Épicerie80 g
parmesan (freshly grated)Produits laitiers30 g
lemon zest (zested)Fruits et légumes1 morceau- flaky sea salt (Maldon)Épices2 g
- focaccia (cut into thin dipping slices)Boulangerie250 g
par portion
Nutrition
433kcal
- Glucides
- 31 g
- Protéines
- 5 g
- Lipides
- 33 g
ce que vous utiliserez
Ustensiles
Râpe
Presse-agrumes
pas à pas
Préparation
- Étape 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.
- Étape 2
Season the dip
- Sprinkle in the garlic plus seasoning.
- Add freshly cracked black pepper.
- Étape 3
Add the olives
- Roughly chop the pitted olives.
- Pile them in the center of the dip.
- Étape 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.
- Étape 5
Serve
- Cut the focaccia into thin dipping slices.
- Serve the dip with the focaccia on the side.