Give your bread a flavor boost with this herby, spicy dipping oil.
Step aside, butter: bread has a new best friend. Well, maybe not exactly new, since Mediterranean and Middle Eastern cultures have been dipping bread in oil for a very long time, but I think it’s safe to say that here in the USA, we’re pretty used to spreading the bread served at restaurants with butter. And that’s ok. Actually, it’s better than ok because bread slathered in butter is delicious! But now, lots of restaurants are serving bread dipping oil, and our recipe—with its garlic and herbs and kick from crushed red pepper—will elevate your humble slice or chunk of bread to a regal realm.
Friends of mine who have been to Italy (sadly, I have not…yet) tell me that in most of the Italian restaurants they’ve been to, bread wasn’t served with butter or oil (though some places do, and both are available upon request). They also told me that it didn’t matter because the bread was so fresh and delicious it didn’t require any embellishments. I get that. At the same time, however, I have fallen in love with the way pretty much any kind of bread is elevated and enhanced by taking a dip in this wonderfully flavored oil.
And it couldn’t be simpler to make. You’re basically infusing the olive oil one layer of flavor at a time: first, the herbs and pepper flakes, then the fresh minced garlic, and finally, the balsamic vinegar. Whisk it all up and then let it sit so that the infusion is complete. Then dip!
All kinds of bread work with bread dipping oil, crispy or soft. It’s particularly good with these pull-apart Garlic Rolls, but the sweet tang from the balsamic vinegar is a surprisingly great companion to these sweet and savory Buttermilk Scones, too.
Choose the Highest Quality Olive Oil
There are several ways in which olive oil is classified, but basically, there can be four types: extra virgin, virgin, pure, and light. The highest quality and most flavorful is the extra virgin variety; we call for that here in our recipe because it is the dominant ingredient, so it should be the very best you can buy. While the other kinds are good for cooking or in salad dressings, extra virgin olive oil (or EVOO, as it is affectionately called) is cold-pressed and unrefined, allowing it to not only bring a deep, distinctive flavor but also to retain all of its antioxidants and vitamins.
Spain is the world’s largest producer of olive oil, but excellent ones also come from Greece and Italy. California, with its over 75 different varieties of olives, also produces some very fine olive oils, including many small-batch and artisanal varieties. For this recipe, use the extra virgin olive oil you like best. If you’re not sure, it’s a good idea to do a taste test since flavors—which can be grassy, fruity, or peppery—differ depending on the kinds of olives used.
FAQs & Tips
How to Make Ahead and Store?
Bread dipping oil can be stored in an airtight container in the refrigerator for up to a week.
Can This Dipping Oil be Made with Other Kinds of Vinegar?
Absolutely. Red or white wine vinegars are great substitutes if you don’t like balsamic. If you still want some sweetness in your dipping oil, you can add a bit of sugar. You can also make this recipe and omit the vinegar altogether.
What Other Kinds of Herbs Would be Good in Bread Dipping Oil?
I think that’s entirely up to you. Some classic combinations like rosemary and thyme are lovely in this recipe, as are tarragon and chervil. Really, any kind of herbs you like will work in this dipping oil.
Serving Suggestions
It’s called bread dipping oil, so we know it’s wonderful with bread, including Challah, but what about other kinds of bread products? So glad you asked! One of our favorite breakfasts around here consists of homemade English Muffins topped with Sunny-Side-Up Eggs and then a couple of spoonfuls of the bread dipping oil. And here’s a favorite party appetizer of mine: first, I make and then cool this Pizza Crust; next, I spread some Whipped Ricotta on top, and then I drizzle a generous amount of this bread dipping oil all over it and cut it into squares. A huge hit!
But wait, there’s more! Bread dipping oil is not meant for bread alone. Use it as a dip for crudités or drip some onto cooked vegetables, like these Chardonnay Roasted Carrots. Add some lemon zest to the mix and then use it to finish this Lemon Butter Salmon as soon as it comes out of the oven. This condiment is so versatile that I’m sure you’ll find even more ways to use it to enhance your favorite meals.
Bread Dipping Oil
Ingredients
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 2 cloves garlic minced
- 2 teaspoons balsamic vinegar
Instructions
- In a small bowl, combine the olive oil, oregano, basil, red pepper flakes, and salt.
- Add the minced garlic to the oil mixture and stir to incorporate.
- Drizzle in the balsamic vinegar and whisk everything together until well combined.
- Let the mixture sit for about 10 minutes to allow the flavors to meld together.
- Serve the bread dipping oil at room temperature with your choice of fresh, crusty bread.
Leave a Comment