Versatile Olive Oil Dip Recipes

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While butter hasn't exactly been overthrown as the preferred accompaniment to bread, more and more people are moving on to olive oil, either for health reasons or because they prefer the fruity flavor.

Even more delicious are the olive oil-based dips that blend different flavors together. These sauces become the center of the table and are a wonderful beginning to any Mediterranean-inspired repast. A glass of chilled Rose or Chardonnay would be a refreshing pairing.

In the summer heat, you'll appreciate how easy these sauces are to prepare -- no cooking is required. Serve them in small glass bowls with a spoon and let people help themselves. Make sure to have a basket of assorted breads such as walnut, sourdough and focaccia along with bread plates

These versatile sauces are also a wonderful glaze on grilled chicken, fish or vegetables. They can also be used as a simple sauce for pasta and a quick dressing to drizzle on your favorite greens. Look for Meyer lemon-flavored olive oil. It offers a slightly sweet yet tart flavor to the oil. If you can't find it, add a bit of lemon juice and zest to the oil and go from there. Make sure to select a good quality, robust extra virgin olive oil.

Meyer Lemon, Olive and Dried Cherry Sauce

Serves 4 to 6

1/2 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

Freshly ground black pepper

Combine all of the ingredients in a 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

Anchovy, Sun-Dried Tomato and Tapenade Sauce

Serves 4 to 6

1/2 cup fruity olive oil

2 tablespoons good quality balsamic vinegar

2 tablespoons chopped anchovies (white anchovies are preferred, if you can find them)

2 tablespoons store bought green or black tapendade

2 tablespoons chopped, oil-packed sun-dried tomatoes

1/4-1/2 teaspoon hot sauce or spicy chili 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 refrigerated. Return to room temperature before serving.

Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

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