Bread Dipping Oil Recipe
Dunk warm slices or chunks of crusty carbs in this Bread Dipping Oil Recipe for a restaurant-like appetizer that pairs well with pasta, grilled meat, soup, or salad.
Servings 4 servings (1 tbsp each)
Calories 124kcal
Ingredients
- 1/4 cup olive oil (see note 1)
- 1 teaspoon dried marjoram (see note 2)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar (see note 3)
- 1/4 teaspoon crushed red pepper flakes optional (see note 4)
- bread for serving
Instructions
- In a small bowl whisk together, olive oil, dried marjoram, salt, black pepper, and red pepper flakes (optional) mix well. Set aside for about 10 minutes, allowing for flavors to develop. Drizzle balsamic vinegar when serving.
Notes
- Olive oil: If you've never had good olive oil, it's hard to understand the sentiment of "use one you would enjoy plain." Because maybe there isn't one, right? There is, but you just haven't discovered it yet. If you think this might describe you, I personally use and recommend Cobram Estate extra virgin olive oil from California.
- Dried marjoram: The most underrated Italian spice that you never knew you needed. Put it in your dipping oil, yes, but also add it to other Italian recipes that you might be cooking.
- Balsamic vinegar: Seek out a variety made in Modena (like Giuseppe Giusti). The natural sweetness of this high-quality vinegar is worth the extra investment.
- Crushed red pepper flakes: Omit if you don't like spicy food. Double it up if you do!
- Yield: This Bread Dipping Oil recipe makes about 1/4 cup, or 4 servings, 1 tablespoon each.
- Storage: Leftovers can be stored for up to 4 days.
Nutrition
Serving: 1 tbsp | Calories: 124kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 585mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg