1 bag (12 oz.) semisweet chocolate chips, divided
1 bag (12 oz.) white chocolate or vanilla chips, divided
2 pounds strawberries, washed and dried completely
4 Tbsp. Extra Virgin Olive Oil
oil-based food coloring (optional), the kind used specifically for coloring candy
Topping Suggestions: caramel bits (melt in microwave and drizzle on), crushed Oreos and candy canes (to crush them, put them in a plastic bag and whack them with a skillet or meat pounder), chopped toasted pecans, chopped toasted almonds, course sugar mixed with cinnamon, coarse colored and plain sugar, nonpareils sprinkles, mini chocolate chips.
Put 1 cup chocolate chips in a microwave-safe bowl with 1 tablespoon Extra Virgin Olive Oil. Cook on full power, checking at 20-30 second intervals, stirring each time. Stop heating when most, but not all, of the chips are melted. There should be a few chunks left. Stir until it is smooth and chips are completely melted. Be careful not to overcook. Divide out half of strawberries and dip in melted chocolate, holding by the stem, turning until berry is coated almost to stem; let excess drip off. Immediately roll in toppings, or sprinkle them on. Place on parchment or waxed paper lined pan. Repeat with remaining half of strawberries using melted white chocolate chips. To drizzle contrasting melted chocolate on coated berries, melt remaining chips in same way and drizzle onto berries with a spoon or squeeze bottle. Food coloring may be added to the melted white chips, if desired. Store, uncovered or loosely covered, in fridge or cool place for up to 8 hours.