5 Delicious Olive Oil Dipping Recipes You Must Try (2024)

FAQs

What's the best olive oil for dipping? ›

This means that extra virgin olive oil is the best olive oil for dipping bread. Extra virgin olive oil is the freshest, least processed type of olive oil, which results in that grassy, peppery flavor that is a hallmark of olive oil.

While ciabatta is sturdy enough for dipping, focaccia is perfect for sopping up olive oil, and olive bread pairs perfectly with the oil thanks to the olives in its dough. Other good options include Italian Pugliese bread or traditional crusty, white loaves like French bread, sourdough, or no-knead bread.

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.

It's an Italian food rule that you don't dip bread in olive oil (swirl of balsamic vinegar optional). If you ever go to Italy, you'll notice they don't put olive oil at the table when they serve you bread, typically before the appetizer comes out but also sometimes with your main meal.

Labeled with the USDA Organic seal, Bertolli^® Organic Extra Virgin is made from organic olives and produced using organic farming standards. Its intense, full-bodied flavor is great for dips or as a finish on meats, pasta and vegetables.

Extra virgin olive oil, being completely unrefined, as a general rule will have more polyphenols and therefore more flavor. So if you are looking for full flavor, extra virgin is your choice.

Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening. We recommend using up the oil within 30 to 60 days upon opening.

Olive oil will last 18 to 24 months after it wa made if the bottle is unopened. Once a bottle of olive oil has been opened, Ricchiuti advises consuming it within three to six months. “Keeping good quality oil in the house starts with buying good quality olive oil,” Ricchiuti says.

I mean you can't have an olive oil dip for bread, without a loaf of bread 🙂 For me, the best bread to serve it with is Italian bread such as focaccia to keep the Italian theme. You can of course use other bread such as a french baguette, ciabatta, sourdough bread or even crunchy crostini would be amazing!

Italians don't slather their bread with butter, nor dip it in olive oil and balsamic vinegar. They enjoy it with a light drizzle of olive oil or plain. Resist the urge to dip or ask for butter.

Is it OK to mix olive oil and balsamic vinegar? ›

Make a Vinaigrette

Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads.

Dipping Oil

Olive oil and bread are a match made in heaven. Not only does this combo taste good, but it slows down the digestion of bread, preventing a surge in blood sugar that refined carbohydrates would otherwise produce.

Scarpetta: The Italian Word for Dipping the Sauce on the Plate With a Small Shoe, or Bread.

Sicily: Sicilian olive oils are famous for their fruity, bold, and sometimes spicy notes, perfect for drizzling over bruschetta and pasta. Liguria: Ligurian olive oils have a mild and delicate flavor, making them ideal for pesto, seafood, and fresh vegetables.

Pompeian olive oils carry the Non-GMO Project Verified Seal and the North American Olive Oil Association (NAOOA) Seal.

Go with fresh olive oil because it has a higher smoke point.

Did you know that fresh olive oil has a higher smoke point? That means it will better withstand high heat from regular sautéing or deep-frying. Make sure to choose fresh olive oil by quality manufacturers like Brightland for the best results.

The antioxidants in extra virgin olive oil and unique anti-inflammatory compounds such as oleocanthal make it the ideal candidate for deep-frying.

Extra virgin olive oil — which has not been processed or refined in any way — generally has the highest smoke point of all olive oil varieties, over 400 degrees Fahrenheit, when freshly bottled.