A Plus Italian Olive Oil Balsamic Bread Dip Food

OLIVE OIL DIP FOR ITALIAN BREAD

Olive Oil Dip for Italian Bread image

They serve this dip at the more elite Italian restaurants and I think I have finally mastered it! It tastes great with French bread and makes a good salad dressing too! Try it next time you have some Italian food!

Provided by Jill

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
fresh ground black pepper, to taste

Steps:

Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 3.4 g, Cholesterol 2.2 mg, Fat 14.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 41.3 mg, Sugar 1.2 g

OLIVE OIL AND BALSAMIC BREAD DIP

Olive Oil and Balsamic Bread Dip image

A distant but lasting memory popped into my brain of a meal I had at a restaurant years ago-after hours. The owner had just returned from Italy and brought back a bottle of private reserve olive oil. The following "recipe" was how the dip was presented. This was my first time tasting this glorious, much celebrated combination and I've been hooked ever since. Your assignment: find the best Italian bread, olive oil and balsamic available. Whatever you do, NO dried Italian herbs; no "lite" olive oil are allowed. The only thing I could possibly think of that would make this sublime is to float a few fresh basil leaf ribbons on top....but that all depends on what you plan to serve with this appetizer. A bottle of good Italian wine would bring it all together nicely, rhetorically speaking.

Provided by COOKGIRl

Categories European

Time 10m

Yield 1 loaf

Number Of Ingredients 4

Ingredients

1 loaf fresh Italian bread, sliced
1/2 cup extra virgin olive oil
2 -3 teaspoons dark aged balsamic vinegar
fresh basil leaf, chiffonade (optional)

Steps:

NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
Slice up bread into appetizer sizes and place on a platter.
In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
Garnish with fresh basil leaves, if desired.
Take a piece of the bread and lightly dunk into the mixture. Take a bite!
Now the Roman gods are happy and you should be, too!

2-SECOND ITALIAN BREAD OLIVE OIL DIP

2-Second Italian Bread Olive Oil Dip image

Know how at some Italian restaurants they give you the option of both butter and a dish with herbed olive when they bring out the bread? I found that I actually prefer the olive oil dip to butter in terms of both taste and ease to use; I don't have to wait for olive oil to melt! Plus, olive oil is monounsaturated fat that's better for you while butter is saturated fat that isn't. I use Recipe #391627, feel free to use another mix or storebought seasoning-- tastes just like the kind in restaurants to enjoy with focaccia or crusty Italian bread.

Provided by the80srule

Categories European

Time 1m

Yield 4 tablespoons, 4 serving(s)

Number Of Ingredients 2

Ingredients

1/4 cup olive oil
1 teaspoon italian seasoning

Steps:

Whisk the two together with a fork, dip your bread in, and enjoy.

BALSAMIC/OLIVE OIL BREAD DIP

Balsamic/Olive Oil Bread Dip image

A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients.

Provided by Victoria Scott Coh

Categories European

Time 15m

Yield 20 enough to fill a nice glass container:), 40 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar (the good stuff)
1 cup good quality olive oil
6 -8 tablespoons Gilroy garlic, minced (I find it at QFC fresh veg area)
1 teaspoon hot pepper flakes
1 -2 teaspoon ground aniseed
1 tablespoon dried, chopped onion
1/2 teaspoon celery seed
basil (fresh ground fine or jarred)

Steps:

I never make this quite the same way twice but man is it good to keep on hand.
Mix EVERYTHING together in a bowl and pour into a nice glass container.
I get wide mouth ones at Ross, but they have them everywhere.
Let it sit for a few hours and shake it up lots to mix all the flavors together.
I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce.
It's addictive and sooooo easy to make and keep on hand.
Enjoy!

Nutrition Facts : Calories 51, Fat 5.4, SaturatedFat 0.8, Sodium 0.9, Carbohydrate 0.6, Sugar 0.5