Olive Oil Dipping Sauces

Sep 4, 2012 by


Olive oil dipping sauces
Olive oil dipping sauces
Recipe type: Appetizer, Basics
Serves: 6 to 8
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
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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