Starter
Loaded Olive Oil Dip with Focaccia
15 minServes 4Nutri-Score C€€
C
15 min
15 minLoaded Olive Oil Dip with Focaccia
what you need
Ingredients
olive oil (good quality)Pantry120 ml
balsamic vinegarPantry60 ml
garlic plus seasoningSpices5 g
black pepper (freshly cracked)Spices1 g- pitted olives (roughly chopped)Pantry80 g
parmesan (freshly grated)Dairy30 g
lemon zest (zested)Produce1 piece- flaky sea salt (Maldon)Spices2 g
- focaccia (cut into thin dipping slices)Bakery250 g
per serving
Nutrition
433kcal
- Carbs
- 31 g
- Proteins
- 5 g
- Fat
- 33 g
what you’ll use
Tools
Grater
Citrus juicer
step by step
Method
- Step 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.
- Step 2
Season the dip
- Sprinkle in the garlic plus seasoning.
- Add freshly cracked black pepper.
- Step 3
Add the olives
- Roughly chop the pitted olives.
- Pile them in the center of the dip.
- Step 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.
- Step 5
Serve
- Cut the focaccia into thin dipping slices.
- Serve the dip with the focaccia on the side.