What is the difference between a vinaigrette and a dip oil?

A vinaigrette usually also contains vinegar or lemon. This dip oil is pure olive oil with flavorings, perfect for dipping bread.

Which olive oil is best to choose?

A mild, fruity extra virgin oil – not bitter or sharp. Spanish or Italian varieties are top.

Can you also use fresh herbs?

Certainly, but use the vinaigrette within 24 hours.

What if my oil becomes cloudy in the fridge?

Normal! Let it come to room temperature or warm it in a water bath.

Can I also use this as a dressing?

Yes, add some balsamic or lemon juice and you have an instant dressing.

Balsamic olive oil vinaigrette for dipping bread

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15min

•

Easy

Such a plate in the middle of the table when you have guests over or at an elaborate brunch – delicious, right? This vinaigrette is a classic: soft olive oil, quality balsamic, garlic, herbs, and a spicy touch. Simple, but oh so tasty. With few ingredients, quality is key!

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Ingredients

What do you need?

Quantity: 4P

150 ml extra virgin olive oil
1 to 2 cloves of garlic, finely grated (to taste)
1 teaspoon dried oregano
1 teaspoon piment d'Espelette or chili flakes
1 teaspoon fleur de sel or coarse sea salt

Make it veggie!

The original recipe is already fully vegetarian. For an extra veggie twist, you can add fresh basil, sun-dried tomatoes, or some finely chopped olives.

Preparation method

How do you make this?

Take a nice bowl and pour the olive oil into it. Choose a mild, fruity oil that is not too bitter.
Grate 1 to 2 cloves of garlic directly into the oil for a southern punch.
Add the oregano, chili, and fleur de sel.
Gently mix everything with a spoon. Let it sit for a while so the flavors can meld well.
Serve the dipping oil with fresh crispy baguette or other dipping bread.