Seasoned Olive Oil for Dipping Bread

Even a foil-wrapped individual pat of butter, still cold and solid from the restaurant’s walk-in cooler, will bring smiles to our faces!

You might not think there is anything better than chowing down on more than your fair share of bread and butter at a restaurant… but I’ll give it a shot with this recipe:

Seeking inspiration from some Italian-themed restaurants, and what I like to serve in my own home, offering a plate of extra virgin olive oil often surpasses a spreadable butter.

Light, fruity, and peppery, a good-quality olive oil is a dynamic companion for crusty bread, an impressive – and effortlessly elegant – choice for a dinner party.

And while presenting a dish of a plain, yet stellar, condiment would make a bold statement with its pure simplicity, I do enjoy adding a few touches of other ingredients to enhance the eating experience.

Flaky salt and freshly cracked pepper are the essential components to lay down the flavor foundation for the remaining additions.

Minced raw garlic and a splash of balsamic vinegar bring punches of bold pungency, balanced and subdued by the fatty oil.

Grated parmesan offers sharpness and nuttiness. Dried oregano carries its herbaceous charm into the mix, while a pinch of red pepper flakes holds a subtly spicy edge.

A quick stir to lightly combine everything is all that’s required for bringing the ingredients together – just slice some crusty Italian bread and dip away!

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Cooking by the Numbers…

Step 1 – Prep

If you haven’t made any plans for what bread you will use to dip, now is the time!

You can try your hand at baking bread completely from scratch – we suggest our recipes for parmesan focaccia, homemade sourdough, or pain paillasse.

For a flavored option that will complement the ingredients in this dip, you’ll love our olive oregano bread, baked in a Dutch oven.

Bread – done! Now, let’s move on.

Measure out the olive oil, balsamic vinegar, dried oregano, salt, and crushed red pepper flakes. Finely mince the garlic, or use a garlic press.

We recommend freshly grating a good-quality Parmigiano Reggiano for this recipe, but if you’re in a bind, we won’t be persnickety if you need to use a pre-grated option.

Freshly crack the black peppercorns. For the boldest and freshest of flavors, crack the peppercorns directly before making this recipe.

Step 2 – Combine Ingredients Together

Pour the olive oil into a small serving dish – the best options would be either a shallow bowl or a small plate with high edges.

Add the remaining ingredients, in no particular order.

Gently swirl with a fork or a small whisk for just a few seconds until everything is lightly combined.

In this rustic dip, you aren’t emulsifying the ingredients as you would for a dressing or vinaigrette, so the ingredients will naturally stay separated from the liquid fat.

Step 3 – Serve

Serve your dip immediately at room temperature with your choice of bread for a casual and easygoing appetizer.

You can choose to slice the loaf with a serrated knife directly before serving into clean, individual slices or cubes. For a more rustic and communal serving approach, allow your guests to rip off chunks from the loaf.

Enjoy!

Change the Flavors to Fit the Season

This recipe is intentionally designed as a dip that’s suitable for any season, using ingredients that can be easily purchased at the grocery store throughout the entire year.

However, that’s not to say the ingredients aren’t customizable!

For some summer seasonal flair, replace the oregano with the same amount of classic pesto.