Parmesan Olive Oil Herb Dip

Name: Parmesan Olive Oil Herb Dip
Total time: 15 min
Yield: 8 people as a dip with bread
Ingredients: 2-3 tablespoon olive oil; 3 fresh garlic cloves; ¼ cup fresh flat leaf/italian parsley; ¼ cup fresh oregano leaves; 15 g fresh parmesan

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Total Time
15 mins
Servings
8 people as a dip with bread
Calories
53 kcal
Course
Appetizer, Condiments
Cuisine
Italian, Australian

Parmesan Olive Oil Herb Dip

Zara Shaw

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Parmesan olive oil herb dip - fresh herbs & savoury parmesan together in olive oil with a hint of garlic

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Ingredients

Servings

2-3 tablespoon olive oil
3 fresh garlic cloves see notes
¼ cup fresh flat leaf/italian parsley firmly packed
¼ cup fresh oregano leaves loosely packed
15 g fresh parmesan finely grated (approx ¼ cup)

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Instructions

Peel & core the garlic cloves (I talk about "coring" your garlic in my free ebook - see box in the side bar under About Me for details) and cut garlic in to at least quarters (see notes) and place in a small bowl, then cover with the olive oil and leave to infuse for about 5 mins
While the garlic is infusing in the oil, finely chop the parsley and oregano
On your serving plate (I suggest something fairly flat) combine chopped herbs and freshly grated parmesan and mix lightly to combine
Remove chunks of garlic from the olive oil, pour garlic infused oil over the herb mixture and serve with bread of your choice

Notes

About the garlic - a couple of things. The amount of garlic cloves you use is really up to you. I find that 3 average size cloves gives me a subtle note of garlic. Now that being said, if you add more but still use the same method (that is leaving them in large chunks and not crushing/mincing the clove) then you will get a slightly stronger garlic flavour, but it still won't have a strong raw garlic taste. If really strong garlic flavour is what you are looking for - and some people are - then go ahead and crush/mince the cloves and serve the oil with the garlic still in it.
The other thing to keep in mind is the size of each clove versus how many pieces/chunks you chop it in to, as the size of the cloves can vary. The reason I chop the cloves into large chunks is so that I can make sure that I get all the garlic out of the oil before serving. BUT. The more cut surface you have the more of the garlic's natural oil you are going to release, so the more garlic flavour will infuse into the olive oil.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 53kcal (3%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 8people as a dip with bread

Amount Per Serving

Calories 53 kcal

% Daily Value*

Serving	0g
Calories	53kcal	3%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%