Entertaining

Garlic confit and aged balsamic olive oil dip

Name: Olive oil and balsamic vinegar bread dip recipe
Yield: 4
Ingredients: 6 baby heirloom radishes, trimmed, shaved lengthways (we used watermelon, baby red and breakfast radish and Chioggia beetroot, from specialty greengrocers); 8 baby cucumbers; 8 baby heirloom carrots, trimmed, halved lengthways; Mixed cold sliced meats and cheeses and charred sliced baguette, to serve; 250ml olive oil; 5 garlic cloves, thinly sliced; 10 thyme sprigs; 2 fresh bay leaves; Pared rind of 1 lemon; 80ml balsamic vinegar

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Garlic confit and aged balsamic olive oil dip

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by Dominic Smith

Nov 27, 2024

If you're looking for an elegant share plate to start your menu, this garlic confit and olive oil bread dip is the perfect choice. The olive oil is infused with garlic, thyme, bay leaves and lemon rind, and elevated by the aged balsamic vinegar with a touch of sweetness. Served alongside your favourite cheese, cured meats and crudites, this French-inspired dip is sure to be your new go-to.

6 baby heirloom radishes, trimmed, shaved lengthways (we used watermelon, baby red and breakfast radish and Chioggia beetroot, from specialty greengrocers)
8 baby cucumbers
8 baby heirloom carrots, trimmed, halved lengthways
Mixed cold sliced meats and cheeses and charred sliced baguette, to serve

Dip

1 cup (250ml) extra virgin olive oil (see notes)
5 garlic cloves, thinly sliced
10 thyme sprigs
2 fresh bay leaves
Pared rind of 1 lemon
1/3 cup (80ml) aged balsamic vinegar or vino cotto

Method

1.

To make dip, place the oil and garlic in a small saucepan over medium heat and cook, stirring frequently, for 5-6 minutes, until garlic begins to turn golden. Remove from heat, add herbs and lemon rind and stand to cool to room temperature (see notes). Add vinegar and stir gently to combine.
2.

To serve, arrange baby vegetables, cold cuts and cheeses on a large platter and serve with dip and charred sliced baguette.

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Recipe Notes

As the oil cools, the garlic will become more golden and crisp. Store garlic in oil in an airtight container in the fridge for up to 1 month. For longer storage (up to 3 months), use a sterilised jar. The ideal oil flavour profile for this recipe is fresh, grassy or fruity notes with slight hints of pepper and a hint of bitterness.