Go Back

Castelvetrano Olive Dip

This Castelvetrano Olive Dip is a quick, flavor-packed appetizer made with buttery castelvetrano olives, fresh herbs, lemon zest, chili flakes, balsamic vinegar, olive oil, and freshly grated Parmesan. Serve it with toasted sourdough for an easy entertaining recipe that disappears fast.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

Olive Herb Dip
  • Generous drizzle of olive oil
  • ½ garlic clove finely minced
  • ½ tsp chili flakes
  • Zest of 1 lemon
  • ¼ cup fresh parsley finely chopped
  • ¼ cup fresh dill finely chopped
  • ½ cup Castelvetrano olives chopped
  • Splash of balsamic vinegar
  • Freshly grated Parmesan
To Serve
  • Pair with toasted sourdough bread

Method
 

  1. Add the olive oil, minced garlic, chili flakes, lemon zest, parsley, dill, and chopped Castelvetrano olives to a bowl.
  2. Mix until everything is evenly coated.
  3. Finish with a splash of balsamic vinegar.
  4. Top with a generous amount of freshly grated Parmesan.
  5. Serve with toasted sourdough and watch it vanish.

Notes

  • For the best flavor, let the dip sit for 10–15 minutes before serving so the herbs, garlic, and olive oil can infuse together.
  • Use high-quality olives and olive oil since they are the main flavors of this recipe.
  • Make extra — this dip disappears fast.