Olive Oil Dipping Sauces
Olive oil dipping sauces
Olive oil dipping sauces
Recipe type: Appetizer, Basics
Serves: 6 to 8
Ingredients
Meyer Lemon, Olive and Dried Cherry Sauce
- ½ cup Meyer or other lemon olive oil
- 2 tablespoons good quality balsamic vinegar
- 2 garlic cloves, ends removes and sliced into very thin slivers
- a few sprigs of fresh thyme leaves
- 2 tablespoons chopped kalamata olives
- 2 tablespoons chopped dried cherries
- OR
Anchovy, Sun-Dried Tomato and Tapenade Sauce
- ½ cup fruity olive oil
- 2 tablespoons good quality balsamic vinegar
- 2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)
- 2 tablespoons green or black Tapendade (page xxx) or storebought
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- ¼- 1/2 teaspoon hot sauce or spicy chile paste, or to taste
Instructions
- FOR EITHER RECIPE
Combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.
Advance Preparation: This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature
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