How many times have you been told not to fill up on bread… and how many times have you done it anyway? Yes, there’s something irresistable about a restaurant’s first course — and it all comes down to the oil.
#Restaurant #Oil #Cooking
Garlic | 0:00
Cheese | 1:22
Balsamic vinegar | 2:09
Tasty extras | 3:16
Spices and seasonings | 4:14
Infused oil | 4:42
Salt and pepper | 5:54
Oil vs. oil | 6:56
The right bread | 7:46
Bread pairings | 8:39
Beyond the dough | 9:56
Storage | 10:37
Voiceover by: Kat Callaghan
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How many times have you been told not to fill up on bread… and how many times have you done it anyway? Yes, there’s something irresistable about a restaurant’s first course — and it all comes down to the oil. Bread and fat of some variety is served in Italian and Spanish restaurants all around
The world. And if you’re wondering why restaurant bread dipping oil is so good, well — it basically comes down to the ingredients. Fresh garlic is one important addition that truly transforms this simple dish. That’s because the taste of garlic complements herbs and olive oil
Extremely well. If you’re making this at home, and don’t like the idea of eating minced raw garlic, you can add roasted cloves instead for a sweeter taste. Or you could warm the oil with whole cloves added before removing them, essentially making a homemade infused oil.
Since there are so few ingredients in dipping oil, it’s better to use fresh garlic rather than cloves from a jar. You could also try a combination of cloves cooked in olive oil with finely chopped raw garlic. Another option is to sauté chopped garlic. Each of these methods will bring out
Different notes to the garlic and pungency levels from subtle to powerful. To let the garlic and the other ingredients work their magic, you should make this around a half hour in advance — and be warned: because of the fresh ingredients involved, your dipping oil will only be good for a few days.
You may have noticed that the flavor in restaurant dipping oil often boasts a hint of salt. It may even taste a little creamy. Have you ever worked out why? It could well be because of one special ingredient. “It’s cheese.”
This trick is very easy to pull off. To make this yourself, stir together ½ a cup of olive oil and a tablespoon of a homemade mix of dry seasonings, then add a tablespoon of grated cheese. Italian varieties such as Parmesan or Pecorino Romano are especially suited for this job,
As the taste is strong enough to make an impact without overpowering the oil. You don’t want to turn an oil dip into a grated cheese dip, after all. And if you want a cheesy, dairy-free olive oil dip, then simply add nutritional yeast in place of Parmesan.
In authentic European restaurants, olive oil for dipping bread isn’t served alone: It always comes with a bottle of balsamic vinegar to add a little acidic tang. Chefs and servers tend not to mix these two ingredients together, however, as it’s more usually done by the diner. This is because the proportions of extra virgin
Olive oil and balsamic tend to be something of a personal preference. That said, in general, you probably ought to use slightly more oil, and you’ll want to splash the vinegar in the oil rather than mix the two together. When you dip and drag a piece of bread in it will soak
Up both. You’ll taste the two flavors together… and yet, somehow, separately. Like olive oil, the quality of balsamic vinegar can vary widely when it comes to quality. That said, authentic balsamic vinegar is subject to a Protected Designation of Origin status:
It must be made from grapes that come from a certain region of Italy, and the aging process has to be at least 12 years. If a balsamic vinegar doesn’t come from Modena or Reggio Emilia, then it isn’t legit. And, like sipping on fine wine,
You’ll always taste the difference when dining at a restaurant that serves the real stuff. There’s nothing wrong with a simple dish of olive oil served with a few seasonings and a hunk of bread for dipping. After all, this is exactly what you’ll get in a lot of restaurants. However,
To really elevate your dipping experience, you might want to add some other ingredients into the mix. Be warned, though: If you overload that oil, it’ll become less like a dipping oil and more like a paste — so it’s all about adding the right amount of ingredients.
If you’re looking for ideas to try yourself, then why not add some Mediterranean extras? Sun-dried tomatoes pair spectacularly with olive oil, for example, and so too do chopped-up olives. “Bellissimo.” And if you’re serving a dipping oil for a special occasion, or want to make it a little fancier,
Then how about dried fruit such as cranberries? Meanwhile, adding fresh chilies or chili flakes can enhance the flavor by bringing in a mouth-tingling touch of spice. Grating citrus fruit zest into the oil also works well, as does sumac, which promises a more lemony punch.
One of the reasons restaurant bread dipping oil tastes so good is that it’s given a flavorful boost with added seasonings. Herbs such as basil, parsley, and oregano evoke an aromatic taste of Italy, of course, but that’s not all — you
Can experiment with pretty much anything you like. Really! Try throwing in some rosemary, red pepper flakes, or anything else you’ve got lying around in your kitchen. There’s not a lot you can do wrong aside from overpowering your oil — and experimenting is half the fun.
There are some incredible infused olive oils out there, boasting an assortment of flavors including truffle, garlic, and lemon. Many of these are intended to be added to various recipes to give them a little extra flavor, but, since some are made with olive oil, they’re likely to be well-suited as dipping oils.
That said, dipping oil tends to be so good in restaurants because chefs focus more on the quality of the oil and less on the flavorings. That’s not to say that infused oils aren’t up to par, of course, as there are plenty of gourmet versions out there. It’s perhaps true,
However, that a chef serving the very best extra virgin olive oil isn’t going to be overly concerned about whether it’s an infused oil or not. Nevertheless, some home cooks may prefer to make their own infusions. Olive oil with a sprig of
Rosemary in it can look attractive, but, when it comes to infusing oil with a herby flavor, you might want to use dried herbs, as they tend to be a little more robust. To create your own infused olive oil, simply heat the oil in a saucepan on low heat with whatever
Ingredients you like. Keep the oil warm for 10 to 15 minutes, but make sure it’s not too hot; you definitely don’t want it bubbling away. Strain, cool, and store the infused oil in a dry bottle. In Spain, everyday eateries to high-end bistros serve bread and oil. Europeans will
Happily rustle it up at home as well — which makes sense, since it’s so easy to create and requires very little culinary skill. And while there’s nothing wrong with adding garlic, cheese, or anything else you might like to your dipping oil, there’s really no need to be that fancy.
It’s often the case that a restaurant puts down nothing more than a bread basket, olive oil, and balsamic vinegar. Whether you even want the balsamic or not is up to you — but one absolute must is to season the oil with some good ol’ fashioned S and P. “Salt and… pepper, you say?”
This is by far the simplest way to elevate your bread and oil. Notably, freshly ground black pepper looks and tastes better than pepper powder, and ground sea salt will best enhance the flavor of the oil and the bread. You’ll also want to season your own serving of olive oil. That way,
You can keep adding to it as you pour out more of the oil and mop up more with the bread; adjusting the taste as you go is part of the whole appeal. Restaurants use what they call finishing oil to serve with bread as a dip. This basically means
That it’s good enough to eat as is. And if the taste has a strong taste that’s a little fruity and bitter, then it’s probably cold-pressed extra virgin olive oil, which is the very best for dipping. While some restaurants load dipping oil with other ingredients,
The simple combination of bread and plain, high quality olive oil can be simply incredible. So how do you sort the wheat from the chaff? Well, olive oils come from different parts of the world, including the U.S. — although if you’re dining out on pasta or paella,
Then you’re likely to be dunking your bread into Italian, Spanish, or Greek olive oil. And since you can never quite guarantee the quality of the brand you’ll find on grocery store shelves, it might be worth experimenting with different oils to find the one that’s right for you.
Making crusty Italian bread is so satisfying. There’s something wonderfully therapeutic about baking bread, and the aromas that fill the kitchen as the dough rises create a homey, warming atmosphere. And then, obviously, there’s the actual taste of warm bread to look forward to as well.
One of the reasons why restaurant bread dipping oil is so good is because chefs often bake loaves fresh. Dining out and having great food made for you is a real treat, and a slice or two of homemade bread is the perfect way to kick off a delicious dining experience.
Whether it’s plain rolls or a more herby loaf, dipping high quality bread into good olive oil is one of the best ways to truly enjoy the taste of both. In an Italian eatery, you may be served fresh focaccia, which is not only perfect for dunking, but also made
With olive oil, boasting a pillowy, chewy texture that makes it a popular choice among Europeans. Aside from the quality of the bread that you dip into olive oil, the type of loaf is also important. What you’re looking for, and what good restaurant chefs understand,
Is the right balance between the taste and texture of the bread and the amount and flavor of the dipping oil. If the bread is too solid, it won’t allow enough oil to penetrate, instead simply clinging to the surface. So what will a good cook give you? “Bread. Beautiful.”
“You’re pushing your luck, little man.” Olive bread is an obvious choice that’s complementary in flavor and looks great to boot. A loaf that’s got a crusty edge is fine, and might make holding the bread a little easier. However, you want the inside to have a certain amount of soft springiness
To soak up all that oil. Since dipping bread in oil is traditional in Italy, country-style Italian bread such as ciabatta will likely work well. Rounds of a crusty baguette would also be ideal, just as long as they’re not too brittle. Sourdough bread
Is robust too, and promises a little tangy chewiness that complements olive oil well. And don’t forget: warm bread elevates flavor. The heat makes the bread softer and the oil runnier. How long you dunk the bread for is important,
Too, as a quick dip might not be enough — always give the bread a few seconds to mop up that oil. Restaurant bread dipping oil is so good that it’s easy to dunk a big hunk of bread and find yourself full up in no time. But what if you’re enjoying a light lunch,
Want to avoid carb-induced bloat, or need to leave room for a gloriously filling pasta dish? You might want to forget the bread and make the most of other dip-worthy foods. For example, whole or sliced raw vegetables are delicious when served with a glistening coating of olive oil.
Sliced bell peppers, carrot batons, and cucumber slices go well with oil, while tomatoes make for a natural pairing. And, notably, vegetables are as colorful as they are nutritious — meaning they’ll provide a welcome splash of color to a homemade sharing platter.
Busy Mediterranean restaurants get through a good amount of olive oil, especially as they may use oils for both dipping and cooking. Either way, that stuff isn’t going to be hanging around for long, so you’re always likely to be tasting fresh oil. A truly great chef is going to have
The culinary contacts and know-how to choose the best brands if they want to impress their diners, and they’ll also know how to store olive oil in the right way. Of course, if you invest in a good bottle of extra virgin olive oil, then you’ll want to do the same.
An unopened bottle may last a couple of years, but if you’ve used it once then it’s likely to drop off in quality after a few months. You don’t need to store olive oil in the fridge — in fact, a dry environment is best. It is necessary, however, to keep oil away from sunlight:
This is why good quality olive oil often comes in a green bottle, as it’s more likely to protect the oil against the light.
9 Comments
I'm starting to become suspect of content that feels automated. Relying so much on commercial clips starts to feel fake. I know it's not all like this, but you're now competing with actual AI content, which is starting to feel like a turnoff.
Which restaurant do you think makes it best?
This was a lot of episode about nothing. #SorryNotSorry
added to my bucket list.
This is great & great… especially if you're about to eat soon! Bread with anything as a start is awesome. My favorite is sourdough toast…
What makes restaurant dipping oil good? Not going to a restaurant for a $15-20 order of stale bread and fake olive oil. Easy to make at home and way better, just add a good Cabernet, sit on your deck and enjoy.
Maybe some miso paste??
By the way, Italians don't use butter on the bread. That's a Medigan thing
The best olive oil I’m talking $40 a bottle, high-end Italian or Spanish stuff, makes the dipping oil the best