How To Make A Restaurant-Worthy Bread Dipping Oil at Home
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant olive oil infused with kalamata olives, sun-dried tomatoes, capers, and fresh herbs, finished with garlic, lemon zest, and balsamic vinegar. Ready in 10 minutes, it's a bright, savory dip for bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ⅔ cup extra virgin olive oil
- 3 Tbsp Kalamata olives, (finely chopped)
- 2 Tbsp sun-dried tomatoes, (finely chopped)
- 1 Tbsp fresh basil, (thinly sliced)
- 1 Tbsp fresh rosemary, (finely chopped)
- 1 Tbsp capers, (drained and roughly chopped)
- ½ tsp crushed red pepper flakes
- 3 cloves of garlic, (finely chopped or grated)
- ½ tsp lemon zested, (about 1 tsp)
- ¼ cup aged balsamic vinegar
- ½ tsp Kosher salt
- Lots of freshly cracked black pepper
- French baguette, (or other artisan bread, for serving)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 612mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 35mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 612MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.