Olive Oil Dip with Chili, Oregano & Parm

Ingredients

  • Extra virgin olive oil 
  • ½ tsp dried oregano 
  • ¼ tsp red pepper flakes 
  • 1 tbsp freshly grated parmesan 
  • ½ clove fresh garlic, finely minced (optional but recommended)
  • Salt & black pepper, to taste
  • A loaf of good bread for dipping (focaccia, sourdough, ciabatta — whatever makes you happy)

Olive Oil Dip with Chili, Oregano & Parm

Our go-to olive oil dip — perfect for tearing into warm focaccia or a slice of crusty sourdough. Salty, savory, a little spicy, and ready in 5 minutes.

Directions (OOLIO style):

5 minutes
easy
2 portions

Step 1: Pour the OOLIO.
Start with a shallow bowl or small plate and pour in your olive oil. This is the hero ingredient, so let it speak — bold, fresh, and golden.

Step 2: Add the oregano + chili flakes.
Sprinkle in dried oregano and red pepper flakes. Let them sit for a few seconds — the olive oil starts to warm them up, releasing that cozy, aromatic heat.

Step 3: Shower it with parmesan.
Grate fresh parmesan cheese right over the top. It melts just enough into the oil to add depth, saltiness, and that you-won’t-stop-dipping kind of richness.

Step 4: Add garlic (optional, but iconic).
Finely mince half a clove of garlic and swirl it in. Raw garlic brings a sharp, savory note that cuts through the richness — but only if you're into it.

Step 5: Season to finish.
Top it all off with flaky sea salt and freshly cracked black pepper. No need to stir — just grab your favorite bread and dip straight in.