Wash and rinse the strawberries, then dry them individually with a paper towel. Dry them very well, then let them air dry for 30-60 minutes at room temperature.
Place the chocolate in a microwave-safe bowl, and microwave in 20 second intervals, stirring after each time, until melted. It should take 3-4 intervals. Be very careful not to overheat the chocolate. Stop microwaving if only little bits of chocolate are left, as there should be enough residual heat to melt the rest.
Stir the oil into the chocolate. It should have a shiny appearance and smooth consistency.
Set a sheet of wax paper or parchment paper on a large tray.
Dip each strawberry into the chocolate, gently scrape the excess chocolate off the bottom using the lip of the bowl, then place on the paper-lined tray.
If desired, drizzle the dipped strawberries with contrasting types of chocolate, either by dipping the tines of a fork into the melted chocolate and flicking your wrist back and forth over the strawberries, or by using a piping bag. I simply cut the corner from a small ziploc bag and use that.
Or, if desired, dip the chocolate strawberries into bowls of chopped nuts, such as hazelnuts, almonds, or pistachios, or shredded coconut, then set back onto the tray.
Let the strawberries sit at room temperature for about one hour, until the chocolate firms. Serve and enjoy!
*Whatever chocolate you choose, make sure it's in small pieces, so either in chocolate chip form, or chopped up into pieces if you bought a bar.**I add 1 full teaspoon of oil if using bittersweet chocolate. I do 1/2 teaspoon if using semisweet, milk, or white chocolate.The strawberries are best enjoyed on the day they are made. Do not refrigerate them, or condensation will form and they may get mealy. I have successfully made these in the morning and served them for dessert at the end of the day, and the strawberries still have a firm flesh and texture.