Step-by-Step Instructions
Step 1: Warm the Olive Oil
Pour the olive oil into a small saucepan or microwave-safe bowl. Warm it gently over low heat on the stovetop or in the microwave for fifteen to twenty seconds. The oil should be warm to the touch but not hot. Do not overheat, as high heat destroys the delicate flavors of extra virgin olive oil.
Step 2: Smash the Garlic
Place the garlic cloves on a cutting board. Lay the flat side of a chef’s knife over each clove and press down firmly with your fist to smash the clove. Smashing releases more flavor than mincing. Add the smashed garlic to the warm oil.
Step 3: Add the Herbs and Spices
Add the dried oregano, dried basil, crushed rosemary, red pepper flakes if using, salt, and black pepper to the oil. Stir gently to combine. Let the mixture sit for ten to fifteen minutes at room temperature to allow the flavors to infuse.
Step 4: Add Fresh Elements
Just before serving, stir in the fresh parsley and balsamic vinegar if using. Both ingredients are best added fresh rather than steeped. Transfer the bread dipping oil to a shallow bowl.
Step 5: Serve
Serve the bread dipping oil with warm, crusty bread such as a baguette, ciabatta, focaccia, or sourdough. Tear or slice the bread into pieces for dipping. The oil is best enjoyed within two hours of preparation.
Variations and Tips
Add one teaspoon of sun-dried tomato paste for an umami-rich, tomatoey version. Substitute fresh herbs for dried, using three times the amount. Add a pinch of grated Parmesan cheese or nutritional yeast for cheesiness. Use lemon zest and fresh thyme for a bright, herbaceous version. Add a splash of red wine vinegar instead of balsamic. Store leftover bread dipping oil in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving. Do not microwave refrigerated oil to rewarm, as this damages the flavor. For a spicy version, double the red pepper flakes or add a whole dried chili. For a roasted garlic version, wrap a whole garlic head in foil and roast at 400 degrees for forty minutes, then squeeze the softened cloves into the oil. This bread dipping oil also works beautifully drizzled over roasted vegetables, grilled meats, or pasta. Serve alongside a shallow dish of balsamic vinegar for alternating dips. Use a wide, shallow bowl so the oil is easy to access. Provide small spoons for drizzling the oil over bread for those who prefer less mess. Pair with a glass of red wine for the full Italian restaurant experience
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