One of my favorite parts about dining out is the bread service. There are so many ways to incorporate a bread plate into a meal, but one of my absolute favorites is a simple plate of warm, crusty bread and garlic heavy dipping oil.
The secret to a good oil dip for bread is to always include just a touch of acid, whether vinegar or citrus juice. Just a teaspoon or so helps round out the oil and keeps the palate lively. This dip is the perfect way to start a dinner party or impromptu get-together. It keeps well in the refrigerator, so you can make it well in advance, and have it at the ready. This recipe is suited to a medium flavored olive oil that allows the garlic and vinegar to shine through.
Try substituting different herbs for the oregano, thyme, rosemary, and sage will do extremely well. Parsley or cilantro will also do nicely but make sure to add them after the oil has cooled, not while it is cooking as you would with oregano or other harder herbs.
Garlic and Oregano Dipping Oil
Course: Appetizers, SnacksCuisine: Mediterranean8
servings5
minutesAn absolutely delicious dipping oil for bread or grilled veggies. Heavy on the garlic and with just a touch of acidity this oil will have you coming back for more in no time!
Ingredients
1 1/5 cupsExtra Virgin Olive Oil
12clovesGarlic, Chopped
1teaspoonPaprika
1/2tspRed Pepper Flakes
1/2 teaspoonKosher Salt
1/2 teaspoonBlack Pepper
1 tablespoonFresh Oregano, Chopped
1tablespoonRed Wine Vinegar
1/2tsphoney
Directions
- In a sauce pan, combine the olive oil, garlic, oregano, paprika, red pepper flake, salt, and black pepper.
- Place the pot on the stove over medium heat.
- Cook the oil mixture until it begins to bubble lightly.
- Remove pot from the heat and gently stir in the red wine vinegar and honey.
- Allow the oil to cool before serving.
- This oil will keep in the refrigerator for up to 5 days.
- Enjoy with warm slices of thick crusty bread!
Notes
- We like a pungent Coratina for bread dipping.
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