Balsamic vinegar and olive oil dip: Difference between revisions

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I think I first had this in a pub in Croydon.  Because of this dip, I ate so much bread that I left most of the main course.
As well as tasting so good, it looks so wonderful.


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Great with diagonally sliced, toasted [[French stick]], [[pitta bread]], [[ciabatta]] or [[focaccia bread]].
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|TotalCalories = 482
|TotalCalories = 482
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|PrepTime = 2 minutes
|PrepTime = 2 minutes
|CookTime = None
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|Image = [[Image:RecipeBalsamic vinegar and olive oil dip.jpg|thumb|middle|none|alt=Electus]]
|Image = [[Image:RecipeBalsamic vinegar and olive oil dip.jpg|thumb|middle|none|alt=Electus]]}}
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I think I first had this in a pub in Croydon.  Because of this dip, I ate so much bread that I left most of the main course.
</table>
 
As well as tasting so good, it looks so wonderful.
 
Great with diagonally sliced, toasted [[French stick]], [[pitta bread]], [[ciabatta]] or [[focaccia bread]].
 
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| 30 ml [[extra virgin olive oil]]
| 30 ml [[extra virgin olive oil]]
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Latest revision as of 18:05, 20 March 2024

I think I first had this in a pub in Croydon. Because of this dip, I ate so much bread that I left most of the main course.

As well as tasting so good, it looks so wonderful.

Great with diagonally sliced, toasted French stick, pitta bread, ciabatta or focaccia bread.

Balsamic vinegar and olive oil dip
Electus
Servings:Serves 2
Calories per serving:241
Ready in:2 minutes
Prep. time:2 minutes
Cook time:None
Difficulty:Easy
Recipe author:Chef
First published:13th November 2013

Best recipe review

Simple is best

5/5

So easy, so nice!

The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


Method

  1. On a white plate or large saucer, pour out the olive oil
  2. Drizzle the balsamic vinegar randomly into the oil
  3. Serve

Serving suggestions

Serve as a dip to accompany pitta bread.

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