Things to Dip Bread In
There’s nothing more glorious than a dipping olive oil! Take your warm crusty baguette or artisan bread slices and make a meal with dipping oil!
Nothing goes better with olive oil than basil, fresh basil. I think I could just eat basil leaves drizzled with olive oil, a splash of fresh lemon juice and salt and pepper. But, making a real basil infused oil is just something special. It makes for a bread dipping oil of epic proportions. There’s nothing complicated to creating your own fresh basil oil with this recipe!
Bread Dipping Oil
Sometimes the simplest things like this bread dipping oil are the most striking and stunning. This idea came while Ben and I were in Steamboat Springs, Colorado.
We’d ridden our Harley there, amazing countryside and there’s nothing like feeling the freedom of life with the wind blowing in your face, sitting on the back of a Harley snuggled in tight, listening to the rumble, yes, that Harley rumble, and looking in amazement at all Mother Nature has to offer.
Riding on the back where there’s nothing to do but think and absorb is when I come up with some of my most fabulous ideas for dishes, too. Something about the natural terrain, the panoramic view, the smells and more that ignite my imagination.
Dip for Bread
Now the little restaurant we went to in Steamboat was Mazzola’s Italian Diner. From the outside it literally looks like a dive, nothing special. It’s connected to the historic Hotel Bristol, so since we were staying there, all we had to do was walk out the front door and right next door, oh, about 10 feet away, was the door to Mazzola’s. Tucked in a basement-like setting, when we entered, I just knew we were in for something special. I just knew there would be some kind of fabulous dip for bread!
The smells, the vintage looks, the crowded tables and bar. Yep, it reminded me of treasured hideaways in Boston’s North End. This dipping oil was served with, of course, homemade crusty Italian bread, and I was enchanted by the vibrant color, there’s was even more emerald than mine, even in the dimness of the surroundings. This oil just sparkled. So, I asked our waitperson how it was done, and, without hesitation, she told me! Now, I’m sharing it with you. Here’s to taking time to put some.
- 2 cups extra virgin olive oil
- 1 tsp sea salt
- 1 cup packed fresh basil leaves
- 1 cup packed fresh Italian parsley
- 1/2 tsp. red chili flakes, optional
Put one cup of olive oil in the food processor with the the basil and parsley leaves. Pulse until a thick mixture. Add the remaining oil and salt and pulse another minute or so.
Strain the oil into a container if you want to remove the very small microscopic specks of basil and parsley or leave them (like I do!). Add the red chili flakes if you want a slight kick.
Place in a clean glass jar with a lid and use for cooking and/or dipping oil!
Add freshly cracked pepper and some sea salt to the olive oil for dipping.
Infuse different flavors to the olive oil by adding about a teaspoon per half cup of oil. Italian seasoning. Harissa seasoning. Curry seasoning. Herbs de Provence seasoning. Cajun or Creole seasoning. These mixtures and more can totally change the profile flavors of the oil.