Dipping oil for bread

Dipping oil for bread may not be totally “Gulf Coast” but its becoming more popular nationwide.  In addition, we all love our bread…and what could make it better than a bit of olive oil seasoned to perfection?  I’ll admit, I wasn’t sure that the effort would pay off in the end, but it didn’t really take that much work.  In addition, it can move a sort of mundane meal into the heavenly range.  I served it alongside a vegetarian pasta meal.

The technique for preparing the raw garlic is fairly simple.  Chop the peeled garlic coarsely, add the dried rosemary and kosher salt, and then with the butt end of the knife (or whatever gadget or gizmo looks blunt & promising) proceed to mash it all together until it becomes a paste.  It doesn’t take long.

Just scrape your little blob of garlic paste into the saucepan with the oil, and warm it–don’t heat it!  You never want that oil to become warmer than your fingers can easily dip into it.  Set the oil aside, it can rest all day if you like, and serve it with warm, fresh bread.  We used bakery ciabetta bread, tossed into the oven for about 5-10 minutes at 400 degrees F., and broken into chunks.  Delicious!

Dipping Oil with Rosemary & Garlic

  • 4-6 cloves of garlic
  • 1 tsp. dried or fresh rosemary leaves
  • 1 tsp. kosher salt
  • 1 c. extra virgin olive oil (this is a good place to use good oil)

Peel and chop the garlic cloves.  Add kosher salt and rosemary.  Mash together to form a coarse paste.  In small saucepan, add oil and paste.  Warm over low heat until just barely warm.  Let rest for 1-12 hrs.  (Refrigerate if storing longer)

About giascott

Writer, blogger, cook, grandmother, mother, wife, radio personality, outdoor enthusiast, dog enthusiast, crafter, artist, and part-time nut~~I've earned a lot of t-shirts in my day! I'm one of those crazy independent women who can cut down a tree, build you a shed, sew you a dress, cook your dinner, make some soap, pitch a tent, build a fire, catch some fish, dig in the garden, chase a kid or two, write you a poem, paint you a picture, and a dozen other things...just don't ask me to sing! I'm also embarking on a relatively new portion of my life, one of being disabled. I'm learning some lessons along the way about a lot of things too.
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2 Responses to Dipping oil for bread

  1. boyonabudget says:

    I hit the like button – but would have preferred a LOVE button. My son and I can make a meal off a loaf of French or Italian bread and olive oil with dipping spices. I’ve never made my own spice blend before – but I look forward to trying yours. YUM!!!
    Kathleen

  2. giascott says:

    Oh, I was amazed at how delicious this was, and its incredibly easy to manipulate too. Want it more garlicky? Add more garlic! Want it to have more of a rosemary-ish flavor? Increase that! It’s very forgiving, very adaptable, and most importantly…delicious!

    Just remember, WARM the oil and set it aside, don’t heat it! I spent years ruining oil by over heating it, and then wondering why it didn’t taste as delicious as it should. Warming it brings out the essential oils to their maximum flavor but doesn’t destroy that wonderful fruity flavor of the olive oil.

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