Bread Dipping Oil Three Ways
Ingredients
Bread dipping oil with olives
- 100 ml extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp sumac or lemon zest
- 1/2 tsp chili flakes (more or less to taste)
- 1 tbsp finely chopped parsley
- 1 tbsp fresh thyme
- 1-2 garlic cloves, minced
- 15-20 pitted olives, finely chopped (optional)
- 2 tbsp balsamic vinegar (more or less to taste)
- flaky sea salt & freshly ground black pepper to taste
Bread dipping oil with sun-dried tomatoes
- 100 ml extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 1/2 tbsp finely chopped parsley
- 1/2 tsp Aleppo chili flakes or other mild chili flakes (more or less to taste)
- 1 garlic clove, minced
- 5 pieces of sun dried tomatoes, finely chopped (optional)
- 2 tbsp balsamic vinegar, balsamic glaze or pomegranate molasses (more or less to taste)
- flaky sea salt & freshly ground black pepper to taste
Bread dipping oil with za’atar
- 100 ml extra virgin olive oil
- 2 tbsp pomegranate molasses
- 1 tsp sumac
- 1 tsp dried mint
- 1 tbsp za’atar
- 1 tbsp fresh thyme
- 1/2 tsp Aleppo chili or other mild chili flakes
- 1 garlic clove, minced
- flaky sea salt & freshly ground pepper to taste
Preparation
Combine all ingredients for the chosen variation in a small bowl
Stir well to mix the flavors
Let the mixture sit for 10-15 minutes to allow the flavors to infuse
Serve with fresh bread for dipping
