This is my new favourite recipe when I want to seem like I’m getting all fancy, but really, it couldn’t be simpler. Think of your standard oil and vinegar served with fresh bread for dipping, and then take it up about a hundred notches! We’ve got oil and vinegar, yes, but we’ve also got caramelised garlic, salty olives, flavourful herbs and spices and a touch of spice, all warmed and delicately infused together. Take your fresh bread, dunk it in, scoop up some of that olive-y goodness and enjoy.
This idea of a ‘dipping oil’ has been trending on social media recently, but what I’ve noticed about all those recipes is that they’re simply combining chopped ingredients - there’s no sautéing or warming. And I get it, without a Thermomix this would add a lot more work! And it does require skill to caramelise and infuse on the stove without burning. But with our trusty thermie we’re able to finely chop our ingredients in three seconds flat, and then heat at the precise temperature. Totally foolproof! And so simple.
Ingredients
3 garlic cloves, peeled
120g extra-virgin olive oil
70g pitted olives (I like green but black is fine)
10 thyme sprigs, leaves picked
1 tsp dried basil
1 tsp cajun spice mix (or some other spice blend, eg. Italian seasoning)
1 tsp chilli flakes (or more to taste)
1 tbsp balsamic vinegar
2 tsp salt flakes
Method
- Place garlic in TC bowl, chop for 3 seconds, speed 6. Scrape down sides.
- Add 20g oil, sauté for 10 minutes, Varoma/steaming temperature, speed 1.
- Add olives, chop for 3 seconds, speed 6. Scrape down sides.
- Add remaining oil, thyme, basil, spice mix, chilli flakes, balsamic vinegar and salt. Heat for 3 minutes, 37C, speed 1.
Serve warm with fresh, crusty sourdough bread! If you’re not serving straight away, store your dipping oil in the fridge and simply reheat for 5 minutes, 37C, speed 1. Easy!
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