Sometimes the most simple things in life are the best ones. Like sitting around a table with some good friends and dipping homemade sourdough bread in olive oil bread dip and discussing important things like football, poetry, or if the flat earth society may have a point.
It’s unpretentious, relaxing, and you can arrange it in no time.
Well, almost.
You have to roast some garlic. So place some garlic cloves in the oven and let the irresistible aromas that will fill the kitchen give you a hint of what ‘s coming.
I prefer to use fresh herbs when making olive oil bread dip, and for this recipe, I have chosen basil and thyme. Nothing wrong with dried thyme, I use it quite often, but I don’t think it releases much taste in oil.
Dried basil is close to useless. Don’t use it. Fresh basil is full of marvelous taste, but when it’s dried, it’s only pathetic. All that taste seems to disappear in a mysterious way.
Using tomato powder gives an interesting twist to this recipe. You can make your own. It’s much easier than you think.
Now comes the hardest part. You have to take out your mortar and pestle and start grinding the herbs with garlic and tomato powder with some olive oil of good quality. You don’t have to overwork it, just squeeze out some of the insanely delicious flavors that only fresh herbs can provide.
Add some salt, black pepper, and just a few drops of balsamic vinegar.
Be careful with the vinegar, so it doesn’t steal the show. We want a hint of sweet tanginess to balance all the fat from the olive oil, that’s all.
Finish by sprinkling some grated parmesan cheese over everything.
Finally, slice up a baguette, ciabatta or something similar. Avoid bread with too much taste as it may overwhelm the flavors from the oil.
Then, start dipping.
Olive oil bread dip
Ingredients
- 1 1/2 tablespoon basil fresh, chopped coarsly
- 1 tablespoon thyme fresh
- 1 teaspoon tomato powder can be replaced with paprika
- 3 tablespoon olive oil
- 2 garlic cloves roasted
- salt to taste
- black peppar to taste
- balsamic vinegar just a few drops
- 1 pinch Parmesan cheese grated
Instructions
- Preheat the oven to 390ºF / 200ºC. Remove the papery outer layers of the garlic cloves and place it in a baking pan.
- Bake for 35 minutes. Remove the peel as soon as you can handle the cloves.
- Mash the garlic cloves in a pestle am mortar. Add the herbs and tomato powder and grind with some olive oil. Add salt an black pepper to taste. Transfer to a serving bowl and add the rest of the olive oil.
- Drizzle a few drops of balsamic vinegar and sprinkle some parmesan cheese over.
