Herbed Spicy Olive Dip
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Mix crushed red pepper flakes reduced slightly, cracked black pepper, dried oregano, basil, parsley, garlic and onion powder, plus finely crushed thyme swapped for rosemary, coarse sea salt, and freshly grated garlic. Blend then scoop a spoonful of seasoning into shallow dish. Pour quality extra virgin olive oil to soak. Serve immediately or stash seasoning airtight for later. Four servings. Aroma sharp with garlic warmth and herbal earthiness. Mix textures gritty, fresh pungent, and oily richness. Technique prioritizes mix balance and freshness of garlic over long soak. Substitute thyme when rosemary lacking; dried herbs vary by brand freshness. Ideal for dipping crusty bread or drizzling roasted veggies.
Prep:
6 min
Cook:
0 min
Total:
6 min
Servings:
4 servings
#Mediterranean
#olive oil
#garlic
#herbs
#spicy
#appetizer
#dip
Garlic oil dips aren’t complicated but they demand attention to herb freshness and balance. Tried too much rosemary, Coarse salt too little, ended bitter. Fresh grated garlic—skip pre-minced powders here—gives punch. Pepper flakes drop slightly in amount because fiery can overpower if too much. Aroma hits nostrils fast; earthy oregano plus basil dancing with spicy pop creates complexity. Olive oil is vehicle and flavor cornerstone. Use good stuff but not ultra-expensive. This dip is about time and pulse, not slow soak. A quick mix, a splash of oil. Rustic but nuanced. Bread dunk with visual contrast of herbs and pepper floating oil surface. Tactile contrast with crispy bread crust versus slick olive oil coating tongue. Sometimes simple is more stunning when nailed right.
Ingredients
- 1 tablespoon crushed red pepper flakes reduced to 3/4 tablespoon
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon dried thyme instead of rosemary
- 1 1/2 teaspoons coarse sea salt increased from 1/2 teaspoon
- 3 cloves fresh garlic grated finely
- 1/3 cup extra virgin olive oil cold-pressed
About the ingredients
Herbs vary so adjust accordingly. Tried switching rosemary for thyme—similar piney flavor, slightly softer, less aggressive. Garlic powder is a helper in a pinch but fresh garlic grated brightens and avoids dryness. Coarse sea salt enhances herb flavor, texture crunch too. Don’t shy from using bold cracked black pepper; whole black peppercorns crushed just before mixing retain fragrance better than pre-ground. Red pepper flakes potent but reduce fractionally to prevent overpowering. Store leftover mix airtight, out of direct sun; dried herbs fade fast. Olive oil quality makes or breaks experience. Avoid light/refined olive oils tasting flat. If no fresh garlic, add a tiny bit extra garlic powder and a splash of lemon juice for brightness. Grated garlic specifics matter—too chunky can be gritty or overpower raw bite.
Method
- Grate garlic fine until almost paste-like. Texture matters; chunks scorch quicker if cooking, so fine wins.
- Combine all dried spices, herbs, salt with garlic paste thoroughly. Crushing herbs lightly will wake oils; use hands or mortar for best aroma release.
- If immediate use, spoon about 1 tablespoon mixture into wide shallow bowl or plate. Gives more surface for oil to pool.
- Pour in 1/3 cup olive oil gently—quality essential here. Dark green, peppery tastes meld best. Inexpensive brands can taste flat or greasy.
- Reserve remaining herb mix airtight in glass jar or sealed bag, stored away from heat and light to keep potency months.
- Serve with chunks of crusty bread. Toasted ciabatta or a sourdough boule absorbs oil, herb flavor, and garlic hit. Crunch plays against oily slick.
- For leftover storage, refrigerate infused oil separate, will cloud but flavor stays. Bring to room temp before dipping again.
- Notice scent shift after standing 10-15 min—herbs soften, garlic sharpness mellows. Stir before serving if sitting longer.
- In desperate spice cupboard moments, substitute crushed red pepper with pinch cayenne purely for heat, though less texture.
- Avoid soaking mix too long in oil before serving; herbs and garlic turn bitter eventually, oil can taste rancid if stale.
Cooking tips
Grated garlic’s texture matters—grating fine allows all flavors to bloom and avoids overwhelming raw sharpness. Toss herbs and spices first to evenly distribute potent flavors. Mixing herbs by hand picks up oils, warms slightly, unlike mechanical mixing that might bruise herbs harshly. Immediate serving: combine portion into shallow dish so oil spreads thin for max surface contact. Pour oil slowly over spice mound giving herbs chance to bloom scent before olive oil completely covers. Leftover spice mixture does well stashed airtight dry, never mix oil in bulk unless consuming right away—oil can go rancid and herbs lose aroma. If mixing ahead, cover jar tightly and refrigerate oil separately. Smell mix before use; stale or musty indicates herb degradation. Bread dip should smell grassy, herbal, garlicky, pungent but rounded by oil’s fruity notes. When oil is mixed well but not saturated, texture is balanced thick enough to coat but not overwhelming. Let mixture sit 10-15 minutes if time allows; herbal sharpness rounds slightly without dulling punch. Don’t oversteep; bitter flavors loom quickly from garlic and herbs in oil.
Chef's notes
- 💡 Grate garlic very fine, almost paste texture; chunks scorch if cooking; raw here so sharpness stays controlled. Crushing herbs by hand releases oils, warms mix slightly—mechanical bruising kills aroma quick. Coat spice mix thin in shallow dish to maximize contact with oil surface, helps scent bloom fast. Olives oils matter; cold-pressed dark green, peppery hits persist; skip refined cloudy types. Herbs bitter if soaked too long, 10-15 mins tops; less soak equals fresher taste; stir before serving if longer wait.
- 💡 Swap thyme for rosemary easily. Thyme is softer piney, less aggressive bite. Garlic powder okay for convenience, but fresh grated avoids dryness. Coarse sea salt helps crunch, flavor layers; skip fine salt if crunch wanted. Black pepper cracked fresh keeps fragrance popping, pre-ground dulls fast. Adjust red pepper flakes down if heat too ruthless; cayenne pinch can replace flakes for heat but loses texture pop. Store leftover herb mix airtight, cool dark place; herbs fade and taste flat otherwise.
- 💡 Mix timing key—fresh garlic grating triggers pungent aroma immediately. Add oil slowly to spice mound; pour gently so herbs bloom scent first before submerged. Refrigerate leftover infused oil separately; oil clouds but flavor holds. Bring back to room temp before dipping; cold oil dulls sensory punch. Bread texture matters; chewy crust catches flavor, soft crumb soaks oil and herbs. Toast ciabatta or sourdough boule for contrast. Mix balance tuned more to garlic punch than long oil soak; sharpness dims if wait too long.
- 💡 Store spice mix dry airtight in glass jar or sealed bag; no oil until serving. Oil can turn rancid fast combined with herbs otherwise. Smell before use—musty or stale means herbs died. Grated garlic chunks cause gritty texture if uneven; fine grating critical. Mixed herbs vary by brand freshness; adjust amounts accordingly, fresher herbs equal lower quantity, dull herbs need boost. Olive oil quality can make or break pulse and flavor ride; avoid light-colored, mild oils; greenish, fresh oils better impact.
- 💡 Substitute options handy but change profiles; no fresh garlic means boosting garlic powder plus splash lemon juice for brightness. Red pepper flakes potent but reduce fractionally if fiery too strong. Quick mix method prioritizes freshness, not slow infusion; don’t soak dip mix in oil overnight or flavor goes bitter. Stir dry mix well first to distribute potent spices evenly. Immediate serving key; spices stay sharp and punchy. Serving later, refrigerate infused oil separate to keep fresh. Rustic dip texture gritty, oily, pungent, aromatic.
Common questions
Can I use pre-ground black pepper?
Skip if can. Ground pepper loses aroma fast; cracked fresh is better. Crushed whole black peppercorns before mixing brings punch, fragrance lingers longer. Powdered pepper dulls bite and layers. If powder only, add later to avoid dullness.
What if no fresh garlic available?
Use more garlic powder but dry flavor differs. Add a splash lemon juice to brighten, avoids dryness. Fresh grated garlic gives texture and sharpness raw powders can’t match. Consider small minced garlic if fresh not found, but flavor weakens.
Why does olive oil turn cloudy in fridge?
Cold temps cause oil to thicken, clouding occurs naturally. Flavor stays intact but texture temporarily changes. Bring back to room temp to return smoothness. Avoid refined light oils subject to quicker oxidation and stale taste. Store oil airtight, dark.
How long can I store leftover dip mix?
Dry herb mix lasts months if sealed airtight, cool dark spot. Avoid mixing oil until ready. Once combined with oil, best within days to a week refrigerated. Herbs and garlic become bitter and breakdown if soaked long. Toss if smell stale or off.
