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.

Course Appetizer, Side Dish

Cuisine Greek, Mediterranean

Keyword bread dip, olive oil

Prep Time 30

Servings 6 people

Author eastongilowski

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.