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Delicious Chunky Olive Oil Dip
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Get ready for the yum!! We are combining California Grown olive oil, loads of garlic, and tangy Balsamic vinegar then piling it high with fresh tomatoes, chunky green and black olives, feta, and fresh basil. This Chunky Olive Oil Dip is no doubt going to be a touchdown at your game day party this year!
So since the big Super Bowl party is approaching, I’ve got a quick and delicious recipe for you to showcase all of California’s bounty.
From greenhouse tomatoes to ripe green and black olives, it will certainly have your guests begging for more. This dip is easy to serve on a shallow plate or whenever the crowd gets larger, you can always use a platter.
Above all, the key here is using fresh ingredients and high-quality olive oil. The olive oil is buttery and fragrant, undeniably contributing to the yum factor!
The best way to experience this dip is to drag a slice of toasted baguette across the olive oil, allowing the bread to sop up the liquids, then add a few chunks of tomato, olive, feta, and basil chunks by squeezing the bread together, like a tortilla.
Let’s take a look at how to make Chunky Olive Oil Dip!
Pour olive oil in the bottom of the serving dish.
Add crushed garlic and stir to combine.
Drizzle Balsamic vinegar over the oil and garlic.
Add a layer of tomatoes.
Add chopped black and green olives.
Pile it high with feta cheese!
Finish with thinly sliced basil and ground black pepper.
And there you have it! An irresistible chunky olive oil dip that is equally perfect for game day or just a night in with a glass of wine and a good movie.
Assemble all of your favorite dippers like toasted baguettes, salty crackers, or naan bread, and get to work dipping!
Be sure to share your Chunky Olive Oil Dip remakes with us! Snap a pic and tag us on social using #CAGROWN.
Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Chunky Olive Oil Dip
Ingredients
- 4 ounces California extra virgin olive oil
- 2 cloves garlic minced
- splash balsamic vinegar
- 5 tomatoes seeded and diced small
- 8 ounces half black and half green olives from California chopped
- 4 ounces feta cheese look for the Real California Milk seal!
- 2 large basil leaves sliced thin
Instructions
- Pour olive oil in the bottom of a platter or shallow bowl.
- Add garlic and stir to distribute.
- Drizzle with a little balsamic vinegar.
- Add tomatoes to the middle, keeping mounded.
- Add the olives to top.
- Add feta cheese to top.
- Sprinkle top with basil strips.
- Top with ground black pepper.
- Serve with slices of toasted baguette.
Video
Notes
Nutrition
A Word About California Extra Virgin Olive Oil:
Want to be sure your olive oil is fresh, the highest quality, and the real deal? Look for the COOC seal on bottles of California Extra Virgin Olive Oil to make sure you’re getting delicious 100% Extra Virgin Olive Oil. Certified California EVOO uses stricter standards than international requirements, requiring the oil to pass chemical testing and a sensory analysis by a group of experts, called an organoleptic panel evaluation.
Love this olive oil dip recipe? Try these too:
Homemade Lemon Olive Oil
You’ll want to put this Lemony EVOO on almost everything – including olive oil dip!
Smashed Green Olive Bruschetta
Sweet and salty, crunchy and creamy – this Olive Bruschetta from Salt and Wind checks all the right boxes.
Fresh and Simple Walnut Pesto
Loaded with California Grown goodness, this Walnut Pesto from G-Free Foodie isn’t just delicious, it’s good for you, too! This an easy recipe you have to try.
Tomato Confit
Simple recipes shine when you use the freshest ingredients available. And this one is no exception! California EVOO and tomatoes are the stars of this delicious Tomato Confit from our friends at No Crumbs Left.
Olive Tapenade
Olive Tapenade isn’t just a classic recipe, it’s a family favorite. Serve it with crackers or french bread (and a bottle of Pinot Noir for the over-21 crowd). Here’s our trusty recipe for this easy appetizer.
Frequently asked questions about California Grown Olives
California produces over 95% of the olives grown in the U.S. Ripe olives are grown almost entirely in California’s Central Valley.
Harvest generally starts in early September and concludes in mid-November. California Ripe Olives can take place by harvest by hand, or with a mechanical harvester. Following harvest, the olives go to one of California’s processing plants. They are then sorted, graded, and stored until ready for curing. There are two olive canneries in California. Both are multi-generational family businesses.
CA Ripe Olives are canned in a mild salt-brine solution. That’s how they get the briny flavor everyone loves!
Two varieties is grow in California for canning: Manzanillo and Sevillano. These two varieties produce different sizes of olives, giving consumers a choice ranging from small to colossal.