Sun Dried Tomato & Herb Dipping Oil

Sun Dried Tomato & Herb Dipping Oil is packed with flavor and perfect for bread dipping, charcuterie boards, or gifting to your favorite foodie.

Have you noticed that many restaurants serve a dipping oil in place of butter with their bread? It’s easy to do at home and while I like my butter, it’s a very delicious and healthier way to go.

Did you know that you taste olive oil similar to the way you taste wine?

There are Four S’s of Olive Oil Tasting.

1. Swirl – This releases the oil’s esters (the molecules that contain aromas).

2. Sniff – Inhale deeply. Aroma is the key to the fruitiness of the oil.

3. Slurp – Sip the oil while “sipping” a bit of air. This slurping action emulsifies the oil and helps spread it throughout your mouth. Not the various tastes and sensations

4. Swallow – Swallow the oil. It should leave your mouth with no aftertaste. Note any peppery or stinging in your throat.

There are fruity flavors, bitter flavors and pungent flavors. Fruity flavors come from fresh olive fruit either ripe or unripe. Bitter flavors are from unripe olives and bitterness is an important part of an oil’s balance of flavors. Pungent flavors are peppery sensations in the throat.

Bring the flavors of your favorite Italian restaurant home with this easy copycat dipping oil! Made with a savory blend of sun-dried tomatoes, herbs, garlic, and olive oil, it’s the perfect companion to warm, crusty bread. Simple to make and bursting with flavor—ideal for serving or gifting.

This would be great bottled up to give as gifts!

Sun Dried Tomato & Herb Dipping Oil

Yield: 2 cups
Prep Time: 10 minutes

Sun Dried Tomato & Herb Dipping Oil is packed with flavor and perfect for bread dipping, charcuterie boards, or gifting to your favorite foodie.

Ingredients

• 1/4 cup canola oil
• 1/4 teaspoon each dried rosemary, dried thyme and dried basil
• 1/4 ounce dried tomatoes, softened for 5 minutes in a few tablespoons of boiling water
• 1/2 teaspoon chopped garlic
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 Tablespoon fresh parsley chopped
• 1 ¾ cups extra virgin olive oil

Instructions

1. In small saucepan combine canola oil and crushed basil thyme and rosemary, by pouring herbs into the palm of your hand, and then crush the spices by rolling them in between your thumb and pointer finger. Heat over medium-high heat. Bring the canola oil and dried herbs to a simmer, then lower the heat and simmer for 3 minutes.
2. Remove from heat and set aside
3. Add the softened sun-dried tomatoes, garlic, tomato paste salt, and pepper to the cooled herbed oil.
4. Using a submersible blender, puree for 15 seconds, add the parsley and olive oil, and blend for an additional 5 seconds.
5. Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time.

Notes

Homemade infused oils are safely stored for one to two weeks in the refrigerator. Bring the desired amount of oil to room temperature before dipping.

If you don’t have a submersible blender, you could use a hand whisk, or I used my Magic Bullet.

Nutrition Information:

Yield: 32
Serving Size: 1

Amount Per Serving: Calories: 120
Total Fat: 14g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

Sun Dried Tomato & Herb Dipping Oil

Yield: 2 cups
Prep Time: 10 minutes

Sun Dried Tomato & Herb Dipping Oil is packed with flavor and perfect for bread dipping, charcuterie boards, or gifting to your favorite foodie.

Ingredients

• 1/4 cup canola oil
• 1/4 teaspoon each dried rosemary, dried thyme and dried basil
• 1/4 ounce dried tomatoes, softened for 5 minutes in a few tablespoons of boiling water
• 1/2 teaspoon chopped garlic
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 Tablespoon fresh parsley chopped
• 1 ¾ cups extra virgin olive oil

Instructions

1. In small saucepan combine canola oil and crushed basil thyme and rosemary, by pouring herbs into the palm of your hand, and then crush the spices by rolling them in between your thumb and pointer finger. Heat over medium-high heat. Bring the canola oil and dried herbs to a simmer, then lower the heat and simmer for 3 minutes.
2. Remove from heat and set aside
3. Add the softened sun-dried tomatoes, garlic, tomato paste salt, and pepper to the cooled herbed oil.
4. Using a submersible blender, puree for 15 seconds, add the parsley and olive oil, and blend for an additional 5 seconds.
5. Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time.

Notes

Homemade infused oils are safely stored for one to two weeks in the refrigerator. Bring the desired amount of oil to room temperature before dipping.

If you don’t have a submersible blender, you could use a hand whisk, or I used my Magic Bullet.

Nutrition Information:

Yield: 32
Serving Size: 1

Amount Per Serving: Calories: 120
Total Fat: 14g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 0mg
Sodium: 100mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.