Loaded Olive Oil Dipping Sauce

4 Servings
12 min

This olive oil dipping sauce will fill your tastebuds with a flavor blast. It is loaded with olives, artichoke hearts, sun-dried tomatoes, red pepper flakes, anchovies, Parmesan cheese, garlic, and basil. Serve with crusty artisan bread, and it will make you feel like you have been whisked away to Italy.

The dip is simple but full of texture and complex flavor profiles. It’s salty, briny, tangy, aromatic and fresh. The Parmesan and anchovies add a touch of umami. If you don’t think you like anchovies, don’t leave it out! Give it a try!! The anchovies add a wonderful depth of flavor and a full-bodied experience to the dip without making it fishy. If you must, use only one instead of two.

This is my absolute favorite olive oil dipping sauce. It makes a perfect appetizer for entertaining or just for chilling out in front of the TV with a glass of wine.

The original blog post can be found here.

Loaded Olive Oil Dipping Sauce
Recipe details
  • 4  Servings
  • Prep time: 8 Minutes Cook time: 4 Minutes Total time: 12 min
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  • 3 sun-dried tomato halves (about tbsp. reconstituted and chopped)
  • 2 artichoke hearts
  • 12 medium black olives
  • 1 garlic clove
  • 1 cup extra light tasting olive oil, divided
  • 2 anchovy fillets
  • 1/2 tsp. red pepper flakes
  • 1/4 tsp. black pepper
  • 2 rounded tsp. chopped fresh basil
  • 1/4 rounded cup freshly grated Parmesan cheese

Soak sun-dried tomato in boiling water for about 5 minutes. Pat dry. (Skip these two steps if using tomato packed in olive oil). Pat dry and finely chop.
Finely chop artichoke hearts and olives. Mince garlic.
Preheat a small skillet or saucepan on medium low head and add 3 tablespoons of olive oil. Add anchovies and red pepper flakes. Cook for minute or so, stirring to dissolve anchovies.
Add garlic, artichoke, olives, tomato, black pepper, and cook for a couple minutes. Be careful not to let the garlic get too brown.
Add the remaining oil. Remove from heat.
Gently stir in basil and cheese when oil is no longer hot. Allow to rest at room for about 20 minutes or so for the flavors to meld. Serve with crusty bread.
  • The prep time given at in the Recipe Info section does not included the 20 minutes of resting for the flavors to meld.
In Good Flavor
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