by Olena

Garlic Olive Oil Dip

Olena's image
Olena Osipov
5 from 6 votes

Garlic Olive Oil Dip

I might send an entire paleo and gluten free community in utter shock today with our family’s traditional appetizer recipe – a mixture of organic extra virgin olive oil, balsamic vinegar of Modena, local garlic and himalayan pink salt served with fresh local organic bread for dipping. We make this olive oil dip almost every time we entertain, I mean whenever we do that.

Bottles of Olive Oil, Balsamic Vinegar, salt and garlic

I think we got this to-die-for dip recipe from the same friends we got the Thai salmon from. A bazillion years ago when we used to live in Calgary. This dip is pure fat, a healthy fat made with ingredients you more likely always have on hand. I can guarantee you everyone will love this olive oil dip because seriously who doesn’t love fresh crusty bread and garlic?!

Ingredients for Balsamic Garlic Olive Dip in bowl

In addition to being super delicious this balsamic olive oil dip is a powerhouse. You just have to choose the best of the best ingredients to make it.

Olive Oil: I buy organic extra virgin olive oil in a dark bottle at Costco. We eat it raw in salads and dips like this one. The rumour is that all health benefits of olive oil are destroyed when heated and more than that it becomes carcinogenic. It also depends on a cooking temperature and type of olive oil. So, to be safe we consume olive oil raw and cook with avocado and coconut oil that have high smoke point => 3 healthy cooking oils I use.

Bottle of Garlic Olive Oil Dip

Balsamic Vinegar: Contains antioxidants that can prevent cancer and heart disease. Because balsamic vinegar is made of grapes that have very thin skin, the pesticides sprayed on them make it into the vinegar as well. I choose organic and because a little goes a long way it is cost effective.

Garlic: Garlic is a natural antibiotic and antiseptic. I can talk about garlic all day long. You can’t even imagine how good it is to eat raw garlic. Kills all “unfriendly” bacteria inside you, especially if you let it sit crushed for 10 minutes to let enzymes develop and make garlic really powerful. By the way, to let flavours sit and “marry each other” is in the recipe directions.

We stock up on local organic garlic in Summer/Fall at the farmer’s market because 90% of garlic in grocery stores is from China. We do not eat Chinese food I hope you understand for which reasons. There is organic garlic available in grocery stores, it is expensive though. The amount of garlic we eat is astonishing. My neighbour knows because I always borrow it from her when I’m out LOL.

Bowl of salt

Salt: I can’t tell you how many times I have heard “My doctor told me to cut back on salt”. More often than not to reduce salt it means to cut out processed foods, clean up your tastebuds and you won’t need salt at the table. In fact, sea salt is good for you because it contains many minerals and trace elements. What you should ditch is factory processed cheap table salt that is heated to 1000 degrees and has added chemicals.

Sea salts I use are Himalayan pink salt, Celtic salt and Real salt depending on where I’m shopping. Yes, it costs more but like with anything you get what you pay for.

So, here you have it, budget friendly olive oil dip that you can refrigerate up to a month and use as a salad dressing. Also try my chimichurri sauce recipe 3 ways using olive oil as well.

Garlic Olive Oil Dip in bowl with green spoon

Garlic Olive Oil Dip

Garlic, Olive Oil and Balsamic Vinegar Dip

Garlic Olive Oil Dip Recipe like in the restaurant with garlic and balsamic vinegar, great for dipping bread or as a salad dressing.
5 from 6 votes
Print Save Rate
Prep Time: 10 minutes
Servings: 12 servings
Calories: 85kcal
Author: Olena Osipov


  • 1/2 cup olive oil extra virgin
  • 1/4 cup balsamic vinegar
  • 2 large garlic cloves grated
  • 1/4 tsp himalayan pink salt


  • In a small bowl, combine all ingredients and stir. Let sit for 10 minutes for flavours to “marry each other”. Serve with cut up organic fresh bread like multigrain, baguette or sourdough. You can use dip as a salad dressing as well.

Store: Refrigerate in an airtight container for up to a month.


    Serving: 1tbsp | Calories: 85kcal | Carbohydrates: 1g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 6mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    12 comments on “Garlic Olive Oil Dip

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    1. 5 stars
      From one Polish Canadian to a Ukrainian Canadian this makes me so proud. You’ve done a wonderful job with this simplistic yet perfect recipe I make it every week it’s absolutely divine. I can’t wait to go through more of your recipes. Thank you so much, cheers!

    2. 5 stars
      Since I was finishing a small bottle of olive oil, I shook it up and the oil and vinegar blended really well instead of being separate. Good stuff.

    3. 5 stars
      I’ve been making this for many years as well. I like to smash a little fresh rosemary into it as well. Drizzled on tomatoes, salad or as a dip, SOOOOOO good.

      1. Thank you for the idea about the croutons! Now I’m thinking making them and use for a turkey stuffing…mmmmm. I ordered local free-range turkey so a nice stuffing is a must now.

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