Don’t give this up! This is a simple crowd pleaser that can’t be beat with some warm and crusty sourdough bread. But, some of you might be surprise to learn dipping bread in olive oil, with perhaps a swirl of balsamic vinegar as an appetizer, is an entirely American invention. I believe San Francisco was the first city to break the Italian Food Rule: Don’t Dip Bread in Olive Oil. Since the late 1980’s, I had known the proper procedure was to dip a bite of torn bread into the oil, catching a smidgen of the balsamic vinegar and popping it into one’s mouth. Imagine my surprise when I later arrived in Italy and it was immediately apparent that there was absolutely no practice of setting bowls of olive oil on the table so customers could munch on bread before the antipasti arrived. Nevertheless, I love this habit, enjoy it occasionally, and would never give it up! Also, here’s my recipe for the very dippable flat bread I make for this dip.
- ½ C Good quality extra-virgin olive oil
- 3 t Garlic, peeled, crushed and minced
- 1 T Oregano (or Italian seasoning)
- ¼ C Balsamic vinegar, or to taste (optional)
- ½ pinch freshly ground black pepper, to taste
- 1 pinch Kosher sea salt, to taste
- Heated sliced fresh sourdough baguette or focaccia bread, for dipping
- Pour the olive oil into a small skillet over medium-low heat.
- Add the minced garlic.
- Leave the oil and garlic over the heat just until it has warmed, (you are not cooking it, just warming) then pour the oil onto a deep plate or wide, shallow bowl.
- Immediately sprinkle with oregano, balsamic vinegar, salt and black pepper.
- Serve with hot sliced bread.
