A cherished Italian dining tradition, the simple combination of extra virgin olive oil and vinegar for bread dipping dates back generations in Italian households. This humble offering transforms a piece of crusty bread into something sublime.
The History:
This practice emerged from the peasant tradition of "fare la scarpetta" - using bread to soak up the last precious drops of olive oil and sauce from one's plate. In Tuscany particularly, it evolved into serving fresh oil and vinegar as a standalone experience with bread, especially during the autumn olive harvest when new oil (olio nuovo) would be celebrated.
Ingredients:
- High-quality extra virgin olive oil (preferably from Tuscany, Sicily, or Puglia)
- Big Floral Energy Vinegar or traditional aged balsamic vinegar
- Freshly ground black pepper
- Artisanal crusty bread (ciabatta, pane di casa, or sourdough), sliced
- Optional: sea salt flakes
Preparation Method:
1. Select a small, shallow dish with a slight depth to hold the oils
2. Pour about 3-4 tablespoons of extra virgin olive oil into the dish
3. Add a gentle drizzle of vinegar (about 1-2 teaspoons) - remember, the vinegar should complement, not overpower
4. Finish with 3-4 grinds of fresh black pepper
5. Serve immediately with warm bread
Chef's Tips:
- Never mix the oil and vinegar before serving - let each diner swirl their own portion to taste
- Serve the bread slightly warm - about 3-4 minutes in a 180°C oven brings out its best qualities
- Look for olive oil with a peppery finish - this indicates high polyphenol content, prized for both flavor and health benefits
- Store your olive oil away from light and heat to preserve its delicate flavors
- If serving as part of a charcuterie, position the dipping oil near the bread but separate from meats and cheeses
Serving Suggestions:
- As an aperitivo: Serve alongside a glass of crisp white wine like Verdicchio
- With a meal: Place small dipping dishes at each place setting
- For charcuterie: Include as part of an antipasti spread with cured meats, cheeses, and marinated vegetables
A Note on Bread Selection:
Choose bread with a sturdy crust and dense crumb - it should have enough structure to hold the oil without falling apart. Day-old bread is perfectly acceptable, as its slightly firmer texture can actually be advantageous for dipping.
Buon appetito!​​​​​​​​​​​​​​​​