Basics - Bread Dipping Oil

A simple recipe for making an herbed olive oil dip for Italian bread. Serve in a shallow bowl, and let your guests help themselves.

:Makes 1 Cup :

by Deborah Mele

Apparently many Italian restaurants in North America and abroad are now serving a flavored olive oil sauce to dip bread into as an appetizer. I have received a number of recipe requests for a flavored olive oil, so I am including the following recipe. You can easily vary the recipe to suit your taste, by changing the herbs. Do not keep this mixture for longer than 2 or 3 days in the refrigerator, as fresh garlic has caused problems, making the mixture unsafe.

1 Cup Extra Virgin Olive Oil

1 Tablespoon Balsamic Vinegar (Optional)

1 Tablespoon Each: Chopped Fresh Basil & Parsley

1 Tablespoon Chopped Dried Oregano

1 to 2 Minced Fresh Garlic Cloves (Depending On Your Preference)

1/2 Teaspoon Salt

1 Teaspoon Fresh Ground Coarse Black Pepper

Dash of Red Pepper Flakes (Optional)

1 Tablespoon Sundried Tomatoes, Finely Chopped (Optional)

Mix all the ingredients together and let sit to allow the flavors to meld for at least an hour or two before serving. Serve in a shallow bowl with crusty Italian bread cut into thick slices.

Buon Appetito!
Deborah Mele 2002