The Sauce: Italian Bread Dipping Oil – Made with extra virgin olive oil, aged balsamic vinegar, rosemary, garlic, crushed red pepper and freshly ground black pepper.
‘Great Sauces Transform Good Food into Gourmet’
Garlic bread or toast used to be my ‘go to’ side when serving Italian food: lasagna, spaghetti, carbonara, Zuppa Toscana. At Italian restaurants you can visit with dinner company while tearing crusty bread then dipping it in fruity olive oil and sweet syrupy balsamic vinegar. I’d hadn’t really thought much about it but just went along with the idea that Italian Bread Dipping Oil was something you only revel in at restaurants.
It’s really simple at home, even for a weeknight supper and easier than garlic bread. All you need is a good bottle of extra virgin olive oil and some aged balsamic vinegar. Add some rosemary, garlic, crushed red pepper and a grind of black pepper. It’s gourmet. Enjoy it with fresh homemade or artisan bread. Let your family tear then dip in this fragrant oil the Italian way. Create a restaurant ambience at your own dinner table. It’s simple and so delizioso.
Start this meal with some Antipasto, serve an Italian entrée like Florentine Lasagna Rolls with crusty bread and Italian Bread Dipping Oil. Finish with a green salad dressed with Garlic Vinaigrette, just like the Italians. Serve some Peach Semifreddo for dessert. I’m coming over.
You may also enjoy Antipasto, Florentine Lasagna Rolls, Amatriciana, Spaghetti alla Carbonara, Italian Spaghetti Ragu, Andrew’s Pizza, Bramwell Spaghetti Sauce, Genovese Pesto, Garlic Vinaigrette, Caprese Salad, Chicken Alfredo Campanelle and Zuppa Toscana.
Recipe: Italian Bread Dipping Oil
Prep Time: 3 Minutes | Cook Time: 0 Minutes | Yield: 1 Dipping Plate | Level: Easy
- 2 Tbsp extra virgin olive oil
- 1 Tbsp aged balsamic vinegar
- 1 twig fresh rosemary, very finely mince a few leaves
- 1 clove garlic, micro grated
- 1/4 tsp finely grated parmesan
- pinch crushed red pepper, finely minced
- freshly ground black pepper
5 Dust with a pinch of parmesan.
6 Sprinkle a few fine pieces of crushed red pepper.
7 Give it a grind of black pepper.
Information undesirably thin. You only need a few drizzles so if you can afford it, buy a bottle for $15-20 dollars. When drizzled, it’s thick and syrupy.
Purchase a good quality aged balsamic vinegar. A few dollars for a bottle is not going to be aged long enough. It’s runny, a little bitter and
undesirably thin. You only need a few drizzles so if you can afford it, buy a bottle for $15-20 dollars. When drizzled, it’s thick and syrupy.
I love when the crushed red pepper soaks in the olive oil, it wakes up the bright red color.
Anyone of these ingredients could be served alone or in combination with each other using olive oil as the base such as, garlic and black pepper, rosemary and garlic, parmesan and black pepper, crushed red pepper and balsamic.
Dip any kind of crusty bread that you love, French, Baguettes, Focaccia, etc.
- Exchange fresh rosemary for fresh thyme.
- Add dried parsley, oregano or basil.
- Add a pinch of salt.
Inspiration – Helen Horton
Cook with Sauces
Italian Bread Dipping Oil
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: September 1, 2013