Olive Oil Dipping Sauces



Meyer Lemon, Olive and Dried Cherry Sauce

  • ½ cup Meyer or other lemon olive oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 garlic cloves, ends removes and sliced into very thin slivers
  • a few sprigs of fresh thyme leaves
  • 2 tablespoons chopped kalamata olives
  • 2 tablespoons chopped dried cherries

Anchovy, Sun-Dried Tomato and Tapenade Sauce

  • ½ cup fruity olive oil
  • 2 tablespoons good quality balsamic vinegar
  • 2 tablespoons chopped anchovies, (I prefer white anchovies if you can find them)
  • 2 tablespoons green or black Tapendade (page xxx) or storebought
  • 2 tablespoons chopped oil-packed sun-dried tomatoes
  • ¼- 1/2 teaspoon hot sauce or spicy chile paste, or to taste


  1. For both recipes, combine all of the ingredients in small glass bowl and mix to combine. Cover and let rest for at least 4 hours so that the flavors have time to meld. Serve with a spoon or pour into small plates for serving with bread.

Advance Preparation

This can be made up to 1 week ahead and covered in an airtight container and kept at room temperature

Serves 6 to 8 people.

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