Dipping Oils for Artisan Breads

As society collapses and when life is a bit dicey, fresh butter will become an increasingly precious commodity.  We’ll want to save it for special occasions and desserts where no substitute will work.  For artisan breads like those made from the Whole Wheat No Knead Bucket Bread recipe that was published on the blog last week, a little dipping oil is fabulous. 

The first time I made a loaf of bucket bread, we also had herbed roasted potatoes for dinner.  There was butter on the table for the fresh bread, but curiously, we all turned to dipping our bread in the herbed olive oil from the roasted potatoes.  For the next couple of loaves I simply sprinkled a few herbs and some salt and pepper in the olive oil, not following any official recipe.  But then I got a little wild and crazy and looked up a few recipes online.

The recipes all varied a bit in the herbs and spices as well as the preparation and presentation.  Rehydrating the herbs really enhances the flavor.  Salt and kosher salt are not interchangeable measure for measure.  If you substitute plain salt for kosher salt, use half the amount.  If you sprinkle the herbs and spices on the dipping plate, then you can add just the amount of olive oil you’ll use for that meal.  You won’t waste or have the bother of storing the leftovers.  And you probably want to use good extra virgin olive oil.  Other grades of olive oil may have an unpleasant taste.

Dipping Oil Recipes

1 teaspoon each dried minced garlic, oregano, rosemary

1/2 teaspoon basil

1/4 teaspoon crushed red pepper flakes

1/8 teaspoon each salt and pepper

1 tablespoon water

1/2 cup extra virgin olive oil

Combine everything but olive oil in a small bowl.  Microwave for 10 seconds or let sit for 1 hour.  Drain excess water.  Stir in olive oil.

 

Another One

1 teaspoon each basil, black pepper, crushed red pepper flakes, granulated garlic, minced fresh garlic, kosher salt oregano, parsley, rosemary

1/4 cup extra virgin olive oil

Mix the herbs and spices together and put them on a plate.  Pour the olive oil over, adding more as needed. 

 

And Another One

1 teaspoon fresh minced garlic, if available, otherwise 1/4 teaspoon dried minced garlic

1 teaspoon each basil, oregano, parsley

1/4 teaspoon each black pepper, crushed red pepper flakes, onion powder, thyme

1/8 teaspoon garlic powder, rosemary, salt

1/2 cup extra virgin olive oil   

Combine everything on a serving plate.

Links to related posts:

Whole Wheat No Knead Bucket Bread

Olive Oil