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Chunky Olive Oil Dip
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Get ready for the yum!! We are combining California Grown olive oil, loads of garlic, and tangy Balsamic vinegar then piling it high with fresh tomatoes, chunky green and black olives, feta, and fresh basil. This Chunky Olive Oil Dip is no doubt going to be a touchdown at your game day party this year!
So since the big Super Bowl party is approaching, I’ve got a quick and delicious recipe for you to showcase all of California’s bounty.
From greenhouse tomatoes to ripe green and black olives, it will certainly have your guests begging for more. This dip is easy to serve on a shallow plate or whenever the crowd gets larger, you can always use a platter.
Above all, the key here is using fresh ingredients and high-quality olive oil. The olive oil is buttery and fragrant, undeniably contributing to the yum factor!
The best way to experience this dip is to drag a slice of toasted baguette across the olive oil, allowing the bread to sop up the liquids, then add a few chunks of tomato, olive, feta, and basil chunks by squeezing the bread together, like a tortilla.
Let’s take a look at how to make Chunky Olive Oil Dip!
Pour olive oil in the bottom of the serving dish.
Add crushed garlic and stir to combine.
Drizzle Balsamic vinegar over the oil and garlic.
Add a layer of tomatoes.
Add chopped black and green olives.
Pile it high with feta cheese!
Finish with thinly sliced basil and ground black pepper.
And there you have it! An irresistible chunky olive oil dip that is equally perfect for game day or just a night in with a glass of wine and a good movie.
Assemble all of your favorite dippers like toasted baguettes, salty crackers, or naan bread, and get to work dipping!
Be sure to share your Chunky Olive Oil Dip remakes with us! Snap a pic and tag us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Chunky Olive Oil Dip
Ingredients
Instructions
- Pour olive oil in the bottom of a platter or shallow bowl.
- Add garlic and stir to distribute.
- Drizzle with a little balsamic vinegar.
- Add tomatoes to the middle, keeping mounded.
- Add the olives to top.
- Add feta cheese to top.
- Sprinkle top with basil strips.
- Top with Ground black pepper.
- Serve with slices of toasted baguette.
Video
Nutrition
Frequently asked questions about California Grown Olives
California produces over 95% of the olives grown in the U.S. Ripe olives are grown almost entirely in California’s Central Valley. California Ripe Olives are grown almost entirely in California’s Central Valley.
Harvest generally starts in early September and concludes in mid-November. California Ripe Olives can be harvested by hand, or with a mechanical harvester. Upon harvesting, the olives are then sent to one of California’s processing plants where they are sorted, graded, and stored until ready for curing. There are two olive canneries in California. Both are multi-generational family businesses.
CA Ripe Olives are canned in a mild salt-brine solution.
One of two varieties is grown in California: Manzanillo and Sevillano. These two varieties produce different sizes of olives, giving consumers a choice ranging from small to colossal.