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Castelvetrano Olive Dip

A fresh and flavorful olive dip made with buttery Castelvetrano olives, fresh herbs, lemon zest, chili flakes, balsamic vinegar, and freshly grated Parmesan. It’s the perfect easy appetizer for entertaining, served with crispy toasted sourdough for the ultimate bite.
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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. In a serving bowl, add olive oil, finely minced garlic, chili flakes, lemon zest, chopped parsley, chopped dill, and Castelvetrano olives.
  2. Mix everything together until the olives and herbs are evenly coated in the olive oil mixture.
  3. Add a splash of balsamic vinegar for extra depth and flavor.
  4. Finish with a generous amount of freshly grated Parmesan on top.
  5. Serve immediately with warm toasted sourdough.
  6. Enjoy as a fresh appetizer, snack, or dinner party dip.

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.