Best Olive Oil Bread Recipes

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A-PLUS ITALIAN OLIVE OIL BALSAMIC BREAD DIP



A-Plus Italian Olive Oil Balsamic Bread Dip image

This recipe is similar to one at an Italian restaurant where I once worked, with a few changes for the better, of course! I don't think it can get any better! Serve with your favorite Italian bread. Ready in minutes.

Provided by kalesdad

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

3 large cloves garlic, minced
2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
½ teaspoon crushed red pepper flakes
1 teaspoon fresh rosemary, chopped
1 pinch salt and black pepper

Steps:

  • Place the garlic, balsamic vinegar, olive oil, red pepper flakes, rosemary, and salt and pepper into a shallow bowl in that order. To serve, spoon small amount onto bread.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 2.6 g, Fat 17 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.4 g, Sodium 2.7 mg, Sugar 1.2 g

OLIVE OIL AND BALSAMIC BREAD DIP



Olive Oil and Balsamic Bread Dip image

A distant but lasting memory popped into my brain of a meal I had at a restaurant years ago-after hours. The owner had just returned from Italy and brought back a bottle of private reserve olive oil. The following "recipe" was how the dip was presented. This was my first time tasting this glorious, much celebrated combination and I've been hooked ever since. Your assignment: find the best Italian bread, olive oil and balsamic available. Whatever you do, NO dried Italian herbs; no "lite" olive oil are allowed. The only thing I could possibly think of that would make this sublime is to float a few fresh basil leaf ribbons on top....but that all depends on what you plan to serve with this appetizer. A bottle of good Italian wine would bring it all together nicely, rhetorically speaking.

Provided by COOKGIRl

Categories     European

Time 10m

Yield 1 loaf

Number Of Ingredients 4

1 loaf fresh Italian bread, sliced
1/2 cup extra virgin olive oil
2 -3 teaspoons dark aged balsamic vinegar
fresh basil leaf, chiffonade (optional)

Steps:

  • NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
  • Slice up bread into appetizer sizes and place on a platter.
  • In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
  • Garnish with fresh basil leaves, if desired.
  • Take a piece of the bread and lightly dunk into the mixture. Take a bite!
  • Now the Roman gods are happy and you should be, too!

ROSEMARY OLIVE OIL BREAD



Rosemary Olive Oil Bread image

A healthy dose of olive oil gives this rosemary-infused bread from Mark Bittman's How to Bake Everything a rich, moist crumb and pale golden hue. Among other things, this is a wonderful and unconventional loaf for sandwiches.

Provided by Mark Bittman

Categories     Bake     Bread     Rosemary

Yield Makes 1 large boule

Number Of Ingredients 5

3 cups all-purpose or bread flour, plus more as needed
2 teaspoons instant yeast
2 teaspoons coarse kosher or sea salt
1/3 cup olive oil
1 tablespoon fresh rosemary leaves

Steps:

  • Combine the flour, yeast, and salt in a food processor. Turn on the machine and add the olive oil through the feed tube, followed by 3/4 cup water. Process for about 30 seconds, adding more water, 1 tablespoon at a time, until the mixture forms a ball and is slightly sticky to the touch.
  • Turn the dough onto a floured work surface and, by hand, knead in the rosemary until the dough feels smooth. Put it in a bowl, cover with plastic wrap, and let rise until the dough doubles in size, about 2 hours. (You can cut this rising time as short as 1 hour if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 8 hours. At this point, you may also wrap the dough tightly in plastic and freeze for up to a month; defrost in a covered bowl in the refrigerator or at room temperature.)
  • Lightly dust a work surface with flour. Shape the dough into a boule, sprinkling with flour as necessary but keeping it to a minimum. Line a colander or large bowl with a well-floured kitchen towel, set the loaf in the bowl, and cover with another towel (this keeps it from spreading too much). Let the dough rise for at least an hour and preferably longer, up to 2 hours.
  • About 45 minutes before the dough has risen, heat the oven to 425°F. Put an ovenproof skillet (preferably cast iron) on the floor or the lowest rack while the oven heats. If you're using a baking stone, put it on the rack above the skillet while the oven heats; if not, line a baking sheet with parchment paper.
  • Once you're ready to bake, slide or turn the dough out onto a lightly floured peel or flexible cutting board, seam side down, or just transfer it to the prepared baking sheet. Rub the loaf with a little flour (this helps prevent scorching) and slash the top with a sharp knife or razor blade. Use the peel or cutting board to slide the loaf onto the baking stone or slide the baking sheet into the oven. Partially pull out the rack with the heated skillet and very carefully pour 1 cup hot water into the skillet (it will create a lot of steam). Slide the rack back in and immediately close the oven door
  • Bake for 45 to 50 minutes, turning the bread or the baking sheet halfway through, until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 200°F on a quick-read thermometer. If the bread is browning too quickly, lower the temperature to 400°F. Remove and cool on a wire rack.
  • Variations:
  • Rosemary Olive Oil Bread With Olives or Tomatoes: In Step 2, knead 1 cup halved pitted oil-cured olives, roughly chopped dried tomatoes, or a combination into the dough along with the rosemary.
  • Olive Oil Bread With Onions and Mint: A nice combo; you can make this with olives too (see the preceding variation), but omit the rosemary. In Step 2, knead 1 large onion, chopped, into the dough in place of or along with the olives. Add 1 tablespoon chopped fresh mint if you like.
  • Pancetta and Black Pepper Bread: Rich, savory, and packed with flavor: You can use olive oil here if you'd rather not use the pancetta pan drippings: Omit the rosemary. Chop 1 pound pancetta (or bacon) and cook until it's crisp. Drain the meat and set it aside, reserving 1/3 cup of the rendered fat. If you don't have enough, add olive oil or good-quality lard to make up the balance. Proceed with the recipe, using the reserved fat in place of the oil. In Step 2, knead in the pancetta pieces and 2 tablespoons coarsely ground black pepper.

OLIVE OIL BREAD



Olive Oil Bread image

A quick, easy bread that works well with Italian foods and pastas. Try forming the dough into a round ball or a long loaf for French bread.

Provided by Dee

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 1h15m

Yield 15

Number Of Ingredients 6

½ cup warm water (110 degrees F/45 degrees C)
2 ¼ teaspoons active dry yeast
1 teaspoon white sugar
1 teaspoon salt
4 tablespoons olive oil
2 ½ cups all-purpose flour

Steps:

  • In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  • Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 110.5 calories, Carbohydrate 16.4 g, Fat 3.8 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 155.8 mg, Sugar 0.3 g

OLIVE OIL AND BALSAMIC VINEGAR DIPPING FOR BREAD



Olive Oil and Balsamic Vinegar Dipping for Bread image

I went to Oregon to visit my daughter and I got to taste a new treat. My daughter had a bottle of oil and vinegar. She poured it into a small plate and we had slices of crusty french bread that we dipped into the sauce and ate the bread. Boy, was this good. We almost polished off the bottle of oil/vinegar and the whole loaf of...

Provided by deb baldwin

Categories     Other Appetizers

Time 10m

Number Of Ingredients 8

1 c extra virgin olive oil
1/2 c balsamic vinegar
1/2 c parmesan cheese, grated
1 1/2 Tbsp dried basil ( i used italian seasoning)
1/2 tsp salt
1/2 tsp pepper
4-5 clove garlic, minced (i used 1 tbs minced garlic)
crusty french bread

Steps:

  • 1. In a 2 cup, glass measuring cup, combine oil, vinegar, cheese, seasoning and garlic. Stir. Pour into a container with a lid. Shake to blend ingredients.
  • 2. Pour mixture into small, shallow bowls or rimmed plates. Slice bread and dip into oil to eat. "This is a versatile recipe, adjust the herbs and spices to your taste. This can be kept in the refrigerator for about a month. Bring to room temperature and stir before serving."

2-SECOND ITALIAN BREAD OLIVE OIL DIP



2-Second Italian Bread Olive Oil Dip image

Know how at some Italian restaurants they give you the option of both butter and a dish with herbed olive when they bring out the bread? I found that I actually prefer the olive oil dip to butter in terms of both taste and ease to use; I don't have to wait for olive oil to melt! Plus, olive oil is monounsaturated fat that's better for you while butter is saturated fat that isn't. I use Recipe #391627, feel free to use another mix or storebought seasoning-- tastes just like the kind in restaurants to enjoy with focaccia or crusty Italian bread.

Provided by the80srule

Categories     European

Time 1m

Yield 4 tablespoons, 4 serving(s)

Number Of Ingredients 2

1/4 cup olive oil
1 teaspoon italian seasoning

Steps:

  • Whisk the two together with a fork, dip your bread in, and enjoy.

OLIVE OIL BREAD



Olive oil bread image

Follow this simple step-by-step method for a homemade loaf, or adapt to include your favourite flavours

Provided by Mary Cadogan

Categories     Side dish

Time 45m

Yield Makes 1 loaf

Number Of Ingredients 5

7g sachet easy-blend yeast or 15g fresh yeast
500g strong white bread flour, plus extra for dusting
2 tsp salt
1 tsp sugar
2 tbsp olive oil

Steps:

  • Tip the flour into a mixing bowl. For easy-blend dried yeast, stir this into the flour. For fresh yeast, crumble it and rub into the flour as you would with butter when making pastry. Add the salt and sugar.
  • Boil the kettle and measure 100ml into a jug. Top up with cold water to the 300ml mark. Test the temperature with your finger - it should feel perfectly hand-hot. Add the oil.
  • Make a well in the centre of the dry ingredients and pour in the liquid all at once. Mix quickly using your hands or a wooden fork to make a soft and slightly sticky dough. Wipe the dough around the bowl to pick up any loose flour.
  • Sprinkle the work surface with flour and tip out the dough. Knead by stretching it away from you, then folding it in half towards you and pushing it away with the heel of your hand. Give it a quarter turn and repeat, developing a rhythm.
  • When the dough is smooth, put it back into the mixing bowl, cover with a tea towel and leave to rest for 1 hr (no need to find a warm place). The dough is ready when it springs back when you press it with your finger. (At this stage, you can add other flavourings - see 'Goes well with', right).
  • Tip dough onto a floured surface, knead to remove air bubbles. Shape into a round, place on an oiled baking sheet and slash top with sharp knife. Cover and rise for 30 mins. Heat oven to 240C/220C fan/gas 8. Bake for 30-35 mins until browned and crisp.

GRILLED BREAD WITH OLIVE OIL, GARLIC AND SALT



Grilled Bread with Olive Oil, Garlic and Salt image

It is better to brush bread with oil after, rather than before, grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 4

1 loaf rustic bread
1 large clove garlic
1/4 cup extra-virgin olive oil
Coarse salt

Steps:

  • Arrange bread on hot grill, off direct heat, working in batches if necessary. Grill until golden brown. Turn over; grill the other side. Remove from grill. Rub one side of each piece of grilled bread with garlic clove. Brush with olive oil, and sprinkle with salt. Serve immediately.

OLIVE OIL ZUCCHINI BREAD



Olive Oil Zucchini Bread image

This moist loaf, made with olive oil and yogurt, is less sweet and more complexly flavored than most zucchini breads. Grated lemon zest gives a gentle brightness, while brown sugar adds a caramel sweetness, and cinnamon makes it spicy and rich. Serve slices plain or buttered, or spread thickly with cream cheese for a more tangy and luscious variation.

Provided by Melissa Clark

Categories     breads, dessert

Time 1h30m

Yield One 8-inch loaf

Number Of Ingredients 15

Butter, for the pan
1 1/2 cups/185 grams grated zucchini
2/3 cup/140 grams light brown sugar
1/3 cup/80 milliliters olive oil (or other oil such as safflower or canola)
1/3 cup/80 milliliters plain Greek yogurt
2 large eggs
1 teaspoon/5 milliliters vanilla extract
1 1/2 cups/190 grams all-purpose flour
1/2 teaspoon/3 grams salt
1/2 teaspoon/3 grams baking soda
1/2 teaspoon/2 grams baking powder
1 1/2 teaspoons/4 grams ground cinnamon
1/4 teaspoon/1 gram ground nutmeg
1 teaspoon/2 grams finely grated lemon zest
1/2 cup/55 grams chopped walnuts (optional)

Steps:

  • Heat oven to 350 degrees. Butter an 8-inch loaf pan.
  • In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.
  • Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.
  • Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.
  • Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

OLIVE OIL BANANA BREAD



Olive Oil Banana Bread image

A moist banana bread made with olive oil, Greek yogurt (or sour cream), and a crunchy walnut topping. I borrowed techniques from a few recipes to create my ideal recipe!

Provided by voraciousgirl

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
¾ cup dark brown sugar
2 tablespoons white sugar
2 large eggs eggs
½ cup olive oil
1 ½ cups mashed banana
¼ cup whole-milk Greek yogurt
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
1 tablespoon Demerara sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.
  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.
  • Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.
  • Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Nutrition Facts : Calories 407 calories, Carbohydrate 58.3 g, Cholesterol 47.9 mg, Fat 17.8 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 2.9 g, Sodium 368.1 mg, Sugar 30.4 g

OLIVE OIL, GARLIC AND FRESH HERB PULL-APART BREAD



OLIVE OIL, GARLIC AND FRESH HERB PULL-APART BREAD image

Number Of Ingredients 1

http://www.breadworld.com/recipes/Olive-Oil-Garlic-and-Fresh-Herb-PullApart-Bread

Steps:

  • http://www.breadworld.com/recipes/Olive-Oil-Garlic-and-Fresh-Herb-PullApart-Bread

BREAD DIPPING OLIVE OIL (SIMILAR TO BRAVO)



Bread Dipping Olive Oil (Similar to Bravo) image

This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper.

Provided by januarybride

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup olive oil
1/2 teaspoon sun-dried tomato paste
1/8 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon finely minced garlic
1 pinch salt (optional)
pepper

Steps:

  • Pour olive oil in a bowl and add sun dried tomato paste.
  • Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger. Add to the oil mixture.
  • Add the garlic and pepper (and salt if you are using it).
  • Using a fork, stir/mix the spices into the oil.
  • Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time. Otherwise, go ahead and serve it right away.

Nutrition Facts : Calories 120.3, Fat 13.5, SaturatedFat 1.9, Sodium 5.7, Carbohydrate 0.2, Fiber 0.1, Sugar 0.1, Protein 0.1

OLIVE OIL ZUCCHINI BREAD WITH LEMON & CARDAMOM



Olive Oil Zucchini Bread with Lemon & Cardamom image

Light, moist, and subtly flavored, this zucchini bread is our new family favorite.

Provided by Kare for Kitchen Treaty

Time 1h

Number Of Ingredients 12

2 cups white whole wheat flour (can sub all-purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cardamom (can sub 1/2 teaspoon ground nutmeg)
1/2 cup olive oil
1/2 cup pure maple syrup (I use Grade A for baking)
1/3 cup dark brown sugar
2 large eggs
1 tablespoon freshly grated lemon zest
1 teaspoon pure vanilla extract
2 cups finely grated zucchini (from about 2 medium zucchini)

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Rub a 8" x 5" loaf pan with olive oil or spray with an oil mister.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
  • In a medium bowl, whisk together the olive oil, maple syrup, and brown sugar until blended. Add the eggs and beat until mixed well. Stir in the lemon zest and vanilla.
  • Pour the wet ingredients over the dry ingredients and mix just until incorporated. The batter will be fairly thick. Fold in the zucchini with a spatula.
  • Pour the batter into the loaf pan and smooth the top with a spatula.
  • Bake until golden brown, springy when you poke the top, and a toothpick or skewer inserted into the center comes out clean, 40-50 minutes.
  • This zucchini bread keeps well wrapped up at room temperature for 3-4 days. Make multiple loaves to wrap tightly and freeze for tasty zucchini bread all year long!

OLIVE OIL DIP FOR ITALIAN BREAD



Olive Oil Dip for Italian Bread image

They serve this dip at the more elite Italian restaurants and I think I have finally mastered it! It tastes great with French bread and makes a good salad dressing too! Try it next time you have some Italian food!

Provided by Jill

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 5m

Yield 4

Number Of Ingredients 6

¼ cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
fresh ground black pepper, to taste

Steps:

  • Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 3.4 g, Cholesterol 2.2 mg, Fat 14.4 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 41.3 mg, Sugar 1.2 g

OLIVE OIL BREAD



Olive Oil Bread image

Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella.

Provided by Luschka

Categories     Yeast Breads

Time 1h5m

Yield 1 loaf

Number Of Ingredients 6

120 ml warm water
10 g active dry yeast
4 g white sugar
5 g salt
60 ml olive oil
310 g all-purpose flour

Steps:

  • In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.
  • Stir in 2 cups of the flour in order to make a soft ball.
  • Knead in additional flour so that dough is soft and not sticky.
  • Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
  • Punch down dough, and form into ball or loaf shape.
  • Place onto a greased cookie sheet.
  • Cover and let rise for 15 to 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven for 30 to 40 minutes, until golden brown.

Nutrition Facts : Calories 1616.4, Fat 55.3, SaturatedFat 7.7, Sodium 1952.5, Carbohydrate 240.4, Fiber 10.5, Sugar 0.9, Protein 35.9

OLIVE OIL BANANA BREAD WITH ALMOND FLOUR



Olive Oil Banana Bread with Almond Flour image

This moist banana bread will fit perfectly within your diet. A high-protein treat packed with amazing healthier fat and no added sugars. The dates enhance the sweetness of the bananas, while the olive oil gives it such a fruity flavor.

Provided by faf21

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

½ cup dates, pitted and chopped
2 ½ cups ground almonds
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon gluten-free baking powder
1 pinch sea salt
6 ripe bananas
⅓ cup fruity olive oil
3 eggs, separated
2 teaspoons vanilla extract

Steps:

  • Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
  • In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
  • Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
  • Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
  • Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
  • Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
  • Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 37.4 g, Cholesterol 69.8 mg, Fat 30.5 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 3.6 g, Sodium 294.3 mg, Sugar 20.2 g

BALSAMIC/OLIVE OIL BREAD DIP



Balsamic/Olive Oil Bread Dip image

A marinade/cooking sauce/dip that has infinite uses. You can tailor it to your own tastes as well by adding or subtracting ingredients.

Provided by Victoria Scott Coh

Categories     European

Time 15m

Yield 20 enough to fill a nice glass container:), 40 serving(s)

Number Of Ingredients 8

1/2 cup balsamic vinegar (the good stuff)
1 cup good quality olive oil
6 -8 tablespoons Gilroy garlic, minced (I find it at QFC fresh veg area)
1 teaspoon hot pepper flakes
1 -2 teaspoon ground aniseed
1 tablespoon dried, chopped onion
1/2 teaspoon celery seed
basil (fresh ground fine or jarred)

Steps:

  • I never make this quite the same way twice but man is it good to keep on hand.
  • Mix EVERYTHING together in a bowl and pour into a nice glass container.
  • I get wide mouth ones at Ross, but they have them everywhere.
  • Let it sit for a few hours and shake it up lots to mix all the flavors together.
  • I keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing.
  • If you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes, you can serve it with any meal allowing each person his own dipping sauce.
  • It's addictive and sooooo easy to make and keep on hand.
  • Enjoy!

Nutrition Facts : Calories 51, Fat 5.4, SaturatedFat 0.8, Sodium 0.9, Carbohydrate 0.6, Sugar 0.5

GRILLED BREAD WITH OLIVE OIL



Grilled Bread with Olive Oil image

Categories     Bread     Side     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 2

1 French bread baguette, cut into 1-inch diagonal slices
1/4 cup extra -virgin olive oil

Steps:

  • Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

ITALIAN FLAT BREAD AND OLIVE OIL DIP



ITALIAN FLAT BREAD AND OLIVE OIL DIP image

Make the Olive Oil dip first and keep it warm. Flat Bread next. This is yummy with Chicken Caesar Salad. A friend from Italy, will make your mouth drool when you walk into her door with these recipes.It's EASY and Delicious. I can eat one full helping of the Olive Oil Dip by myself. Might want to double or ripple the dip part....

Provided by Jewel Hall

Categories     Dips

Time 30m

Number Of Ingredients 5

3 Tbsp olive oil
1/2 tsp italian seasoning
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp black pepper

Steps:

  • 1. Pour Olive Oil into flat dish, add other ingredients, stir, dip with Flat Bread and enjoy.
  • 2. FLAT BREAD: 3 cups flour, 3 Tbsp Extra Virgin Olive oil, 1 tsp salt, 2 tsp baking powder, 1 pinch baking soda, 1 Tbsp rosemary, chopped well, 1 tsp garlic chopped well, 1 Cup ice water. Place dry Ing. in bowel, mix well,-. Make a well in flour add oil and water, mix slowly until it forms a dough. If you need to add more water, add 1 Tbsp at a time, until dough is easy to handle. Knead for a short period of time until dough is smooth and easy to handle. Cut into 4-6 pieces. Roll out thin to about an 8" circle, the thinner, the better. Heat a large Iron skillet on high heat, when hot reduce heat. Brush with Olive Oil and place flat bread in skillet, pick bread with a fork. Turn over, brush with more olive oil and cook other side. The bread will cook quickly, when done remove and repeat steps with rest of bread dough.Will make 4-5 (8-10 inch Piadinas), also good to eat with Sautéed greens as escarole

OLIVE OIL AND HERBES DE PROVENCE BREAD



Olive Oil and Herbes De Provence Bread image

Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.

Provided by Glitterhoof

Categories     Yeast Breads

Time 2h5m

Yield 1 Loaf

Number Of Ingredients 7

1 teaspoon sugar
2 1/4 teaspoons dry active yeast (1 envelope)
1 cup water, lukewarm
1/4 cup olive oil
1 teaspoon salt
2 1/2 cups flour, more if needed
1 tablespoon herbes de provence (I recommend McCormics)

Steps:

  • Stir the sugar and yeast into the water, and set aside for 10 minutes to dissolve.
  • Put the olive oil and salt in a large mixing bowl, and add the yeast mixture.
  • Beat in 1-1/2 cups/285 g of the flour, until smooth, along with the herbs.
  • Work in the remaining cup/125 g flour, turning it onto the countertop to knead, until you have smooth, springy dough, 10 to 15 minutes. (I found 15 minutes yeilded a much better bread than 10 minutes).
  • Cover with a tea towel and set in a warm place to rise to double, about 45 minutes.
  • Punch the dough down and shape into a loaf. (I shaped mine into a ball by pressing the dough slightly flat, folding in the corners, pinching them together and then flipping the ball over with the pinched corners on the bottom. I then made three long slices in the top for steam to escape. This is how Laura did it on the show.).
  • Let rise again 30 minutes (or not), and bake at 400ºF/200ºC for 25 minutes until done. I brush the loaf with an egg/milk wash before I bake it, but it's not necessary. The wash is 1 yolk beaten with a tablespoon or two of milk. You can also spray the loaf lightly with water, or put a pan of boiling water in the oven to give the bread a crispy crust.
  • Let the bread cool a little before slicing to serve.

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