If you’re looking for a bold, salty, flavor-packed appetizer that everyone will beg you to bring again—this Olive and Parmesan Salad Dip is it. Loaded with briny olives, fresh garlic, herbs, and chunks of parmesan cheese, this easy make-ahead dip is perfect for holidays, parties, and effortless entertaining.
It’s one of those recipes that gets better overnight, making it a stress-free, prep-ahead appetizer you’ll keep on repeat.
More Appetizers You’ll Love
Why You’ll Love This Olive Parmesan Dip
- Incredibly easy – just mix, marinate, and serve
- Make-ahead friendly – flavors deepen over time
- Versatile – use as a dip, spread, or salad topper
- Perfect for holidays & gatherings
- Packed with bold, savory Mediterranean flavors
What Is Olive and Parmesan Salad Dip?
This olive dip is a marinated olive and cheese mixture tossed in warm, infused olive oil with garlic and herbs. It’s not creamy—it’s more like a chunky, rustic antipasto-style dip that pairs beautifully with crusty bread or crackers.
The combination of olives, parmesan, and garlic creates an irresistible balance of salty, savory, and rich flavors.
Ingredients You’ll Need
- 2 cans sliced black olives (drained)
- 2 jars sliced green olives with pimentos (drained)
- 6–8 cloves fresh garlic, minced
- 1 wedge parmesan cheese, cubed
- 1 cup olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon fresh thyme
- 1 teaspoon fresh parsley
How to Make Olive and Parmesan Salad Dip
Step 1: Prep the olives
Drain all olives well and add them to a large mixing bowl.
Step 2: Infuse the oil
In a small pan, heat olive oil over medium heat. Stir in anchovy paste until dissolved.
Step 3: Add garlic and herbs
Add minced garlic, thyme, and parsley. Heat just until fragrant—about 1 minute. Do not brown.
Step 4: Combine
Pour the warm oil mixture over the olives and toss to coat.
Step 5: Add parmesan
Fold in cubed parmesan cheese.
Step 6: Let flavors develop
Let sit at room temperature or refrigerate for a few hours (or overnight for best flavor).
How to Serve Olive Parmesan Dip
This is where this recipe really shines:
- Serve with sliced baguette or crostini
- Add to a charcuterie board
- Spoon over grilled chicken or steak
- Toss into pasta salad
- Use as a sandwich spread
Pro Tips for Best Flavor
- Make it ahead – it tastes even better the next day
- Use high-quality olive oil for the best flavor
- Let it come to room temperature before serving
- Cut parmesan into small bite-sized cubes for the best texture
Variations
- Add red pepper flakes for heat
- Mix in sun-dried tomatoes for depth
- Swap parmesan for pecorino romano
- Add lemon zest for brightness
Storage
- Store in an airtight container in the fridge for up to 5 days
- Stir before serving
- Bring to room temp for best flavor
Olive and Parmesan Salad Dip
- Total Time: 15 minutes
- Yield: 8–10 SERVINGS 1x
Description
This Olive and Parmesan Salad Dip is a bold, savory appetizer made with marinated olives, garlic, herbs, and chunks of parmesan cheese. Perfect for parties, holidays, and easy make-ahead entertaining, this dip pairs beautifully with crusty bread or crostini.
Ingredients
- 2 cans sliced black olives, drained
- 2 jars sliced green olives with pimentos, drained
- 6–8 cloves garlic, minced
- 1 wedge parmesan cheese, cut into small cubes
- 1 cup olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon fresh thyme
- 1 teaspoon fresh parsley
Instructions
- Add drained black olives and green olives to a large mixing bowl.
- In a small saucepan, heat olive oil over medium heat.
- Stir in anchovy paste until fully dissolved.
- Add minced garlic, thyme, and parsley. Heat for about 1 minute until fragrant (do not brown).
- Pour the warm oil mixture over the olives and toss to coat evenly.
- Gently fold in the cubed parmesan cheese.
- Let the mixture sit at room temperature or refrigerate for a few hours to allow flavors to develop.
- Serve at room temperature with sliced baguette or crostini.
Notes
- Best when made ahead—flavors deepen overnight
- Use high-quality olive oil for best flavor
- Bring to room temperature before serving
- Cut parmesan into small cubes for the best texture
- Prep Time: 15 MINUTES
- Cook Time: 5 MINUTES
- Category: HOLIDAYS, Salad, Side Dish
- Cuisine: Holiday Recipes, MEDITERRANEAN INSPIRED
FAQ
Can I make olive parmesan dip ahead of time?
Yes! In fact, it’s better when made ahead—the flavors deepen as it sits.
Do I have to use anchovy paste?
No, but it adds incredible umami flavor. You can omit it if needed.
Can I use different olives?
Absolutely—try kalamata, Castelvetrano, or a mix for more depth.
Is this dip served hot or cold?
It’s best served at room temperature, not hot.
Final Thoughts
This Olive and Parmesan Salad Dip is one of those recipes that feels effortless—but tastes like something truly special. Whether you’re hosting a holiday gathering, building a charcuterie board, or just want a bold, savory snack, this is the kind of recipe people remember.
Make it once… and it’ll quickly become your signature appetizer.
