| Infused Olive Oil for Bread Dipping
Posted: 12/20/2007 8:16:17 PM | love olive oil and my Mom always serves this at parties w/a good italian crusty bread , french bread , or baked baguette slices .
1/2 cup extra virgin olive oil
4 cloves garlic, finely chopped
Pinch red pepper flakes
1/2 teaspoon coarse sea salt
Freshly ground black pepper
Finely grated Parmesan or Romano cheese
In a small saucepan, gently heat the oil over medium heat. Add the garlic and cook until it is fragrant (3 to 5 minutes). Remove from the heat ,cover and let steep for 1 hour.
Place the oil at room temperature in a shallow bowl or decorative plate. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese. | |
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| Infused Olive Oil for Bread Dipping
Posted: 12/21/2007 4:58:47 PM | | Put this out and your date will think you are a kitchen star. Don't let on it is this easy. A nice cab, merlot, or Pinot Noir make this an event by itself. | |
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| Infused Olive Oil for Bread Dipping
Posted: 12/21/2007 7:26:02 PM | blue eyed: to answer your question... what is pronounced panchetta is actually spelled pancetta and is a salt cured bacon. I think you meant pane which is bread. Usually ciabatta or baguette topped with olive tapenade or tomatoes for bruschetta. Add chopped fresh basil, sprinkle parmigiano-reggiano... yummo.
Variations I've tried include adding finely chopped sun-dried tomatoes or a few drops of balsamic vinegar. Vino and  | |
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| Infused Olive Oil for Bread Dipping
Posted: 12/21/2007 10:22:32 PM | this olive oil dip is great
i thought i invented it lol
I switched to extra virgin olive oil after i learned that regular olive oil was no longer guaranteed to be virgin .. unprocessed or "Pure" as in nothing else mixed in...
i didnt like the taste so i put garlic and parmesan cheese and some salt in it and italian seasonings ... . but i never thought to add pepper flakes.... but i did also add reconstituted sun dried tomatoes ( i have gotten hooked on them) and Italian seasonings  i could eat this forever with almost any kind of bread
oh yeah i have spread it over pizza and baked potatos ..OOOOOHHHH | |
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| Infused Olive Oil for Bread Dipping
Posted: 1/23/2008 11:26:47 PM | | Oh I loved this. I had just bought a big bag of bagel chips, the large ones, and didn't know what I was going to do with the rest after I munched on them, I wanted something different. Oh, this was great! Thx! | |
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| Infused Olive Oil for Bread Dipping
Posted: 1/23/2008 11:54:25 PM | Sounds tasty and reminds me my aunt used to make a drastically different version of this -- she hated garlic and hot spices. So it had about 12 peppercorn, 1 tsp oregano or majoram, 1/2 tsp basil... maybne even a touch of thyme and or rosemary(1/4 tsp. warmed ever so gently. Often just put on an unlit burner while the brats or meat was cooking and the mild heat blended all those flavors together. It was wonderful stuff and often it'd be drizzled on a bun before the brat was put in.
Sometimes just drizzled on dinner roles. I always loved it. She was a home-economics teacher for decades and serious knew how to cook head over heals above most other's cooking. But her range was narrow -- she'd never do asian or thai or italian cooking. Her loss.
But thanks for bringing me back to a good memory, OP.  | |
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| Infused Olive Oil for Bread Dipping
Posted: 2/1/2008 3:23:25 AM | I used to spend a lot of time doing olive oil infusions. Here are a few that I've done in the past...
Sundried tomato & basil
Red wine & roasted garlic with peppercorns
garlic & rosemary
hot chiles with lime
for my usual bread dipper, I do olive oil, roasted garlic, fresh asiago cheese, and a little balsamic vinegar. great with strips of grilled focaccia! | |
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| Infused Olive Oil for Bread Dipping
Posted: 2/1/2008 6:44:37 PM | This is my favorite way to make it...
extra virgin olive oil
cloves of garlic, peeled and sliced thin
Sea salt & coarse cracked black pepper to taste
a little dried parsley
and a little dried oregano
Yummy! | |
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| Infused Olive Oil for Bread Dipping
Posted: 2/2/2008 7:21:03 AM | | I would like a good olive oil recommendation. The last EVOO, I purchased was Carapelli's Premium ( for flavoring and dipping bread ). I'm looking for First Cold Pressed type. The Carapelli's was too rancid, punget for my taste. I've read online that most olive oils sit in warehouses ( several months ) before hitting the market. Don't kill the messenger, I always thought the same. I've never had store bought olive oil that possessed the mild, fruity flavor its suppose to have. Anyone? | |
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