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Mediterranean bread dip made with Kalamata olives, sun-dried tomatoes, and olive oil with a spoon on the plate and a toast point.
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Mediterranean Bread Dip

A briny, herby Mediterranean bread dip with sun-dried tomatoes, Kalamata olives, fresh lemon and garlic in extra-virgin olive oil. Ready in 25 minutes with a 15-minute rest.
Prep Time10 minutes
Resting Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mediterranean
Diet:
Servings: 6 Appetizers
Calories: 175kcal
Author: Ruth Grindeland

Equipment

  • 1 chef knife and cutting board
  • 1 microplane or small grater
  • 1 small bowl or shallow plate

Ingredients

  • ½ cup extra-virgin olive oil
  • ¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 tablespoons Kalamata olives finely chopped
  • 1 garlic clove, finely minced or grated
  • 1 tablespoon fresh parsley, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1-2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ¼ teaspoon flaky sea salt plus more as needed
  • Freshly ground black pepper
  • Torn fresh basil for serving

Instructions

  • Mix the base: In a small bowl or shallow plate, combine the garlic, finely chopped sun-dried tomatoes, Kalamata olives, lemon juice, lemon zest, parsley, and thyme.
  • Add the oil, salt, and pepper: Using the same bowl, add the extra-virgin olive oil, flaky sea salt, and freshly ground black pepper. Stir the ingredients together. Let the dip sit at room temperature for 15 minutes. Before serving, give the dip a fresh stir and then top with freshly torn basil.

Nutrition

Calories: 175kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 152mg | Potassium: 84mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 158IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.4mg