Loaded Bread Dipping Oil

A generous, Mediterranean-inspired dipping oil packed with flavour. Good extra virgin olive oil is combined with semi-dried tomatoes, capers, black olives, Kursat’s Preserved Lemon Paste and Pickled Garlic Confit Paste, then finished with a splash of balsamic vinegar. Serve with plenty of fresh crusty bread for dipping and soaking up every last drop.

Ingredients (Serves 4)

100ml good extra virgin olive oil
40g semi-dried tomatoes, finely chopped
1 tbsp capers, roughly chopped
40g black olives, pitted and roughly chopped
1 tbsp Kursat’s Preserved Lemon Paste
1 tbsp Kursat’s Pickled Garlic Confit Paste
1 tbsp balsamic vinegar
Freshly ground black pepper, to taste
1 loaf good fresh crusty bread, to serve

Method

Build the dipping oil
Add the olive oil, semi-dried tomatoes, capers and black olives to a shallow serving bowl.

Add the flavour
Stir through Kursat’s Preserved Lemon Paste and Pickled Garlic Confit Paste until evenly distributed throughout the oil.

Finish with balsamic
Drizzle over the balsamic vinegar and gently mix. Finish with freshly ground black pepper.

Let the flavours develop
Leave the dipping oil to stand for 10–15 minutes before serving. This allows the flavours to infuse into the olive oil.

Serve
Tear or slice the fresh crusty bread into generous pieces and serve alongside the dipping oil. Dip the bread into the oil, making sure to pick up plenty of the tomatoes, capers, olives and garlic.