Versatile olive-oil dips take the place of butter
We’ve come a long way from simple packaged breads that you can pick up at the supermarket. Here in Los Angeles, bread bakeries are springing up across the city. My favorites are The Bread Lounge and Clark Street Bakery at the moment, each with their own spin on crusty, chewy baguettes, as well as many other varieties. But these toothsome loaves need a fresh accompaniment idea.
Bread and butter? Not so fast. Creative olive-oil combinations have taken the place of butter as an accompaniment for bread. I prefer the fruity flavor of olive oil with bread. Even more delicious are blending different flavors together. These sauces become the center of the table and are a wonderful beginning to any Mediterranean-inspired repast. A glass of chilled rose or chardonnay would be a refreshing pairing.
As the weather heats up, you’ll appreciate how easy these are to prepare — no cooking required. I like to serve these sauces in small glass bowls with a spoon for people to help themselves. Make sure to have an assorted bread basket with a French baguette, sourdough and focaccia, along with bread plates.
These versatile sauces are also a wonderful glaze for grilled chicken, fish or vegetables, or they can be used as a simple sauce to pasta or a quick dressing to drizzle on your favorite greens. Look for Meyer lemon-flavored olive oil: It offers a slightly sweet, yet tart, flavor. If you can’t find it, add a bit of lemon juice and zest to the oil, and go from there. Make sure to select a quality, robust extra-virgin olive oil.
OLIVE-OIL DIPPING SAUCES
Serves 4 to 6
LEMON, OLIVE AND DRIED CHERRY SAUCE Ingredients:
1/2 cup lemon olive oil
2 tablespoons good-quality balsamic vinegar 2 garlic cloves, ends remove
and sliced into very thin slivers
A few sprigs of fresh thyme leaves 2 tablespoons chopped Kalamata olives 2 tablespoons chopped dried cherries Freshly ground black pepper
Directions:
Put all of the ingredients in a small glass bowl; mix to combine.
Cover and let rest for at least 4 hours so the flavors have time to meld.
Serve with a spoon, or pour into small plates for serving with bread. Advance preparation: This can be made up to one week ahead, covered in an airtight container and kept at room temperature.
ANCHOVY, SUN-DRIED TOMATO AND TAPENADE SAUCE Ingredients:
1/2 cup fruity olive oil
2 tablespoons good-quality balsamic vinegar 2 tablespoons chopped anchovies, (I prefer
white anchovies if you an find them.) 2 tablespoons green or black
store-bought tapenade 2 tablespoons chopped oil-packed
sun-dried tomatoes
1/4 to 1 teaspoon hot sauce or spicy
chile paste, to taste
Directions:
Put all of the ingredients in a small glass bowl; mix to combine.
Cover and let rest for at least 4 hours so the flavors have time to meld.
Serve with a spoon, or pour into small plates for serving with bread. Advance preparation: This can be made up to one week ahead, covered in an airtight container and refrigerated. Return to room temperature before serving.
Note: You can find white anchovies at gourmet specialty stores in the refrigerated section. They have a sweeter, milder flavor than regular canned anchovies.