This herbed olive oil bread dip combines extra virgin olive oil, balsamic vinegar, fresh parsley, sun-dried tomatoes, and olives into an addictive Italian appetizer. It requires no cooking and comes together in minutes for instant entertaining.
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In a shallow serving bowl, pour in the extra virgin olive oil and balsamic vinegar.
Add the finely chopped fresh parsley, sun-dried tomatoes, and green olives to the bowl.
Add the minced garlic and the zest of one lemon.
Top with freshly grated Parmesan cheese.
Gently stir all the ingredients together to combine.
Serve with torn pieces of fresh ciabatta bread for dipping.
Store in an airtight container at room temperature for up to 4 hours, or refrigerate for up to 5 days. Bring to room temperature and stir before serving.
Yes. Prepare it up to 4 hours ahead and store covered at room temperature. The flavors meld slightly, making it even better. Stir before serving.
Ciabatta is ideal, but crusty Italian bread, focaccia, or sourdough also work well. Toast the bread lightly to prevent soaking.
Use one-third the amount of dried herbs, as they're more concentrated. Dried oregano or Italian seasoning can substitute for fresh parsley, though the flavor will be different.
Store in an airtight container in the refrigerator for up to 5 days. The oil may solidify when cold; bring to room temperature before serving.
Yes. Double or triple all ingredients in the same proportions. Adjust lemon zest and garlic to taste after combining.
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