Herby Spanish EVOO Bread Dipping Oil with Confit Garlic
Rich, savoury and built for tearing through warm sourdough. Salty, sharp, herby and lifted with citrus, all brought together with silky confit garlic and proper olive oil.
Using Good Phats Spanish EVOO gives a rounded, peppery base that carries the aromatics and balances the acidity.
GOOD PHATS: SPANISH EVOO
SERVES: 2–4
PREP TIME: 10 mins
COOK TIME: 40 mins
INGREDIENTS
FOR THE CONFIT GARLIC
1 garlic bulb (approx. 8–10 cloves)
200ml Good Phats Spanish EVOO
Salt
FOR THE DIPPING OIL
Good drizzle aged balsamic vinegar
Small handful Parmesan
Small handful sun-dried tomatoes
Small handful Kalamata olives
1 small sprig rosemary
Good sprigs thyme
Good Phats Spanish EVOO (enough to bring everything together)
Pinch chilli flakes
½ lemon
METHOD
Step One: Confit the garlic
Separate and peel the garlic cloves, then place into a small ovenproof dish. Cover fully with Spanish EVOO and add a pinch of salt. Cook at 130°C until soft and golden, around 35–40 minutes. Remove and allow to cool.
Step Two: Build the dip
Add 2–3 cloves of the confit garlic to a shallow bowl and lightly crush.
Step Three: Add the flavour base
Finely chop the sun-dried tomatoes and Kalamata olives, then add to the bowl. Finely grate in the Parmesan.
Step Four: Layer the aromatics
Finely chop the rosemary leaves and thyme, then add along with a pinch of chilli flakes. Add lemon zest and a small squeeze of juice.
Step Five: Finish and mix
Add a good drizzle of aged balsamic and enough Spanish EVOO to bring everything together. Stir gently and season with salt and pepper.
Step Six: Plate & serve
Serve in a shallow bowl with warm sourdough for dipping. Ensure a good balance of oil and texture in every spoonful.
Chef’s Tip
Let it sit for a few minutes before serving. It gives the oil time to pick up all the aromatics and rounds everything out.
