Writing a simple history of olive oil is difficult because it has existed since ancient times – or rather, since olive trees have existed in the world – and the oldest among them have been around for hundreds, even thousands of years. So, it’s no wonder that one of the simplest appetizers combines extra virgin olive oil and balsamic vinegar, a combination perfect for dipping a piece of bread into and letting the conversation flow over a glass of wine while waiting for the meal to arrive.
I was convinced that this was a classic Italian tradition. But, when I started researching, I discovered that in Italian tradition, oil is more commonly drizzled over bread rather than dipping the bread into a bowl of olive oil. This practice actually originated from Italian immigrants who settled in the U.S. at the beginning of the last century. It seems that the custom was adopted in restaurants to calm the impatience of customers eager to move on to the main courses and to make the wait more enjoyable until the dishes were served. However, the practice became so popular that it eventually spread to Europe.
In Italy, olive oil on bread was primarily used in markets to showcase and test the quality of the oil. In Spain, it’s often part of breakfast. In one form or another, nearly all Mediterranean cultures have integrated this practice into their daily habits – and how could they not, given that extra virgin olive oil is an essential element of Mediterranean culture and diet, which is part of UNESCO’s heritage.
HOW DO I MAKE IT?
Like many things related to taste, this olive oil and balsamic vinegar dip is subjective. Some prefer it simple, without any additional ingredients, to fully appreciate the notes of the olive oil. Others, like myself, prefer it slightly flavored. The proportion I usually go for – though I now mostly eyeball it – is like that of a salad dressing: one part balsamic vinegar to three parts high-quality extra virgin olive oil. I add a few thin slices of garlic, just enough to perfume the oil, two or three fresh basil leaves that I grow myself, and finally, a few crystals of sea salt, which always remind me of the Mediterranean. A freshly baked focaccia, ciabatta, or even some simple breadsticks for dipping into this rich elixir complete the picture perfectly.
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