FOOD NEWS
What Makes The Bread Dipping Oil At Restaurants So Tasty
BY MATTHEW SPINA
From decadent dishes to simple fare, some restaurant offerings far surpass what we can make at home. At the top of the list is dipping oil served with bread.
While the deliciousness of complicated dishes can be chalked up to the expertise of pro chefs, the dipping oil from restaurants is amazing mostly due to the oil's quality.
Restaurants use fresher, higher-quality olive oil than most home cooks buy at the store, and they use better — but not complicated — techniques to infuse the oil with flavor.
Olive oil can range from cheap bottles to complex, flavorful, high-quality options. Look for extra-virgin oil that has the “harvest date” or “pressed on” date on its label.
Once you find this date, only buy the bottle if less than 18 months have passed since the harvest or pressing. Next, infuse the oil with herbs for that restaurant-quality taste.
Heat the oil in a pan over medium-low heat with herbs like oregano, rosemary, and basil and simmer for 20 minutes. Bring it back to room temperature before serving with bread.