Roasted Garlic & Herb Olive Oil Dipping Sauce

If you’ve ever been to an Italian restaurant, you’ve probably experienced the deliciousness that is olive oil dipping sauce.

It’s usually served with freshly baked bread (which you dip into said sauce and consume amid exclamations about how incredibly tasty this combination is).

It’s truly delicious.

Roasted Garlic & Herb Olive Oil Dipping Sauce

You can easily replicate restaurants’ olive oil dipping sauce at home! No need to reserve it as an accompaniment for bread. Drizzle this Roasted Garlic & Herb Olive Oil Dipping Sauce over salads, roasted vegetables, and meats for an extra burst of flavor.

When making olive oil dipping sauce, it’s important to use a high-quality olive oil. This is the base of the sauce and needs to be fresh and robust. Be sure to choose olive oil from a reliable source, as cheaper versions may be mixed with lesser grade oils.

It’s also important to store olive oil properly. This prevents it from going rancid quickly. Rancid oil imparts an unpleasant flavor to your dipping sauce and is not healthy for you!

Besides a high-quality olive oil (such as Wildy Organic’s Extra Virgin Olive Oil), choose herbs from a reputable source. Dried herbs should smell and taste much like their fresh counterparts. Store away from light, heat, and moisture.

Lastly, take this dipping sauce up a notch by roasting garlic before adding to the sauce.

To Roast Garlic:

You will need one head of garlic and some foil (unless you have a garlic roaster, then forgo the foil).

• Preheat the oven to 400°F.
• Peel thin outer layers of the entire garlic bulb. Leave the layers closest to the individual bulbs intact.
• Using a sharp knife, cut the top of the garlic bulb horizontally to expose the individual cloves of garlic. You will only need to cut approximately 1/4 inch (up to 1/2 inch from the top of the garlic bulb)
• Drizzle with olive oil and rub oil into the exposed garlic.
• Wrap head of garlic in parchment first, then aluminum foil (if you are using a garlic roaster, place head into roaster without foil).
• Place on a baking tray (or in a muffin pan) and bake for 30 to 40 minutes.
• Garlic is fully roasted when cloves are soft.
• Remove from oven, unwrap, and allow to cool.
• Once cool, use fingers or a small fork to squeeze garlic cloves from their skins.

Have you ever replicated a restaurant’s dipping sauce at home?

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