5-Minute Olive Oil Bread Dip
A quick and easy take on the viral Mediterranean-inspired bread dipping oil.
Servings: 8
Ingredients
- ½ cup Olive oil
- 1 clove Garlic minced
- 2 tbsp Fresh oregano
- 2 tbsp Fresh mint
- 1 tsp Pepper paste
- 1 tsp Tomato paste
- ¼ cup Kalamata olives chopped
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Sumac
- 1 tbsp Pomegranate Molasses
- 1 Lemon Zest of
Instructions
- In a medium-sized bowl, pour in the olive oil. Then, add the minced garlic and give it a good stir to combine.
- Add fresh oregano and fresh mint to the bowl. Next, add pepper paste and tomato paste.
- Stir in the chopped kalamata olives. Season with salt, pepper and sumac.
- Add in the pomegranate molasses and lemon zest. Then, stir everything together until well combined.
- If time allows, the mixture sit for at least 15 minutes to allow the flavors to meld. Transfer the dip to a serving bowl and drizzle a bit more olive oil on top if desired. Serve with crusty bread of your choice.
Video
Notes
Store the leftovers in an airtight container or a jar and refrigerate for up to 1 week. Keep in mind that the olive oil may solidify in the fridge. Let the dip come to room temperature before serving.
Nutrition
Calories: 139kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 219mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.3mg