Line a baking sheet with tin foil for easy clean-up. Get a small bowl out for each color of chocolate you plan on using (I used 5 bowls).

Add about 1/3 cup of white chocolate chips to each bowl (see note section below if you're not working with 5 colors). Working with one bowl at a time, microwave it in 30 second intervals, stirring in between, until the chocolate is fully melted. Stir in a couple of drops of olive oil and a drop or two of food coloring. Adjust color as needed. Dip the strawberry and turn it in the chocolate until it's evenly covered. If you've never done this before, it gets better with a little practice. Place the strawberry on the baking sheet and be careful not to move it. Repeat for each strawberry that you want to be that color.

Repeat the above process with each color.

Once your strawberries are covered in chocolate, if desired, add sprinkles, edible glitter, or luster dust (I picked some up in a baking supply shop - that's what's on the pink ones), and/or a drizzle of milk or dark chocolate to some/all of the strawberries. To drizzle the chocolate, I simply melted some milk chocolate chips then added it to a small Ziploc, snipped off the corner, and piped it onto the strawberry.

Place the baking sheet in the fridge and let the strawberries set for at least a couple of hours. Once they're set, put them in an airtight container. They should keep in the fridge for 2-3 days.