Mediterranean Olive Oil Bread Dip
There is something about a beautiful bowl of olive oil, warm bread, and a table full of little Mediterranean-inspired bites that instantly makes me want to linger a little longer. This Mediterranean Olive Oil Bread Dip is exactly that kind of recipe. It’s bright, herby, briny, creamy, and packed with flavour. High-quality extra virgin olive oil is mixed with balsamic, Kalamata olives, sun-dried tomatoes, fresh herbs, goat feta, garlic, lemon, and a little heat to create the most delicious dip for tearing into warm sourdough or focaccia.It’s incredibly simple to make, but feels so much more special than the effort it takes. Think sea side on a European vacation, but make it at home. Put it in the middle of the table with a loaf of fresh bread and let everyone taste the magic of this recipe. It’s always a crowd fave I promise.
What You’ll Need
The beauty of this dip is that it starts with a few really simple, high-quality ingredients. I love using a good extra virgin olive oil as the base because it becomes infused with all of the garlic, herbs, lemon, olives, and sun-dried tomatoes as it sits. The goat feta adds a creamy, tangy bite, while the fresh herbs brighten everything up. I also add Eversio Wellness’ 3 Mushroom Blend for an easy little wellness addition that blends right into the dip.
Mediterranean Olive Oil Bread Dip
Extra virgin olive oil
Balsamic vinegar
Kalamata olives
Sun-dried tomatoes
Parsley
Cilantro
Goat feta
Lemon
Garlic
Dried oregano
Dried basil
Dried thyme
Red pepper flakes
Sea salt
Freshly cracked black pepper
Making The Mediterranean Olive Oil Bread Dip
Build the dip
Start by adding the extra virgin olive oil and balsamic vinegar to a shallow serving dish. Add the chopped Kalamata olives, sun-dried tomatoes, fresh parsley and cilantro, crumbled goat feta, lemon juice, and minced garlic. This part is as beautiful as it is delicious!
Add the herbs & seasoning
Sprinkle in the dried oregano, basil, thyme, red pepper flakes, sea salt, and freshly cracked black pepper. Give everything a gentle stir so all of those beautiful ingredients are evenly distributed throughout the olive oil.
Let it infuse
If you have the time, let the dip sit for 15–30 minutes before serving. This little step makes such a difference—the herbs, garlic, olives, and tomatoes have time to infuse the olive oil and bring all of those Mediterranean flavours together.
Serve
Serve your dip with warm sourdough, focaccia, fresh baguette, or your favourite crackers. I love placing the whole dish in the center of the table and letting everyone tear off pieces of bread and dip straight in. It’s casual, effortless, and somehow feels incredibly chic.
This is one of those recipes that proves entertaining doesn’t have to be complicated. A beautiful bowl, really good olive oil, fresh bread, and a handful of flavourful ingredients are all you need. Make this for a patio dinner, a picnic, a girls’ night, or simply when you’re craving that little European moment at home. Pour yourself something good, warm up a loaf of bread, and let this be the thing everyone keeps coming back to.
Mediterranean Olive Oil Bread Dip Recipe
Mediterranean Olive Oil Bread Dip
A bright and flavorful Mediterranean olive oil bread dip made with Kalamata olives, sun-dried tomatoes, goat feta, fresh herbs, garlic, lemon, and balsamic. Serve with warm sourdough, focaccia, or fresh baguette for the ultimate easy appetizer.
Servings 6 people
Ingredients
- ½ cup high quality olive oil
- 2 tbsp balsamic vinegar
- ½ cup Kalamalta olives, chopped
- ½ cup sun-dried tomatoes, chopped
- ¼ cup finely chopped parsley & cilantro
- ½ cup goat feta, crumbled
- ½ fresh lemon juiced
- 2 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried thyme
- ¼ tsp dried chili falkes optional for spice
- your choice of bread/cracker I love sourdough focaccia with this
Instructions
- Combine all ingredients in a shallow serving dish and gently stir until well combined. Let the dip sit for 15–30 minutes if you have time so the flavors can infuse the oil. Serve with warm sourdough, focaccia, fresh baguette, or your favourite crackers.
