The Best Bread Dipping Oil

Its salty, its tangy, herby and delicious! This dip will elevate any loaf to a whole new level, plus, it comes together in no time!

If you have been watching Instagram for a mano second you might have seen the bread dipping craze thats hit our screens. I don’t follow trends but I am playing around with baking sourdoughs at home at the moment and felt like dipping a freshly baked slice into something special.

Balsamic Vinegar is a dark, concentrated, intensely flavoured vinegar originating in Modena, Italy. It is made wholly or partially from grape must which is freshly crushed grape juice with all the skins, seeds and stems. Like wine, the juice (must) is then aged in oak barrels for a lengthy period of time.

Not all balsamic vinegars taste the same, some hinge on the sour side and some on the sweet. Have a taste of what you have and adjust the amount accordingly. I like this one from Babylonstoren.

Make Ahead: the dipping sauce can be made a few hours before.

Serve with plenty of crusty bread!

• 100ml good punchy olive oil
• 1 + 1/2 tablespoons balsamic vinegar (see intro note)
• 2 tablespoons lemon juice
• generous squeeze honey
• 1 small shallot, very (very) finely chopped
• 1 small garlic clove, minced
• 10g dill, leaves only, finely chopped
• 10g parsley, leaves only, finely chopped
• 1 tablespoon capers, roughly chopped
• 40g feta, finely crumbled
• fine sea salt & pepper

1. Add the oil, garlic, balsamic vinegar, lemon juice, honey, salt, and pepper to a bowl and mix well. Taste and adjust the seasoning, it’s really important to get the base right, so take your time and adjust according to your liking.
2. Now add the rest of the ingredients, give it a good mix and we are ready to serve!