Some of you Diamonds may have heard of a restaurant named “BRAVO” before and some of you may have not. If you haven’t, you definitely need to! They are known as an Authentic Italian kitchen and I used to visit multiple times a year and would aways pick it to dine at for every single one of my birthday celebrations. Unfortunately, the one closest to my hometown closed down during the pandemic, so I really have been missing my trips there now more than ever. The one thing I loved so much about that restaurant was that as soon as you were seated your waiter or waitress would come over with a beautiful basket of bread and a small plate of ornate oil for dipping. The combination of the oil and bread were incredible and a wonderful change up from the traditional bread and butter course. Even though a piece of soft, pillowy, chewy bread smothered with creamy, salty butter will always hold the most special place in my heart, there’s something so delectable about dipping pieces of tuscan styled bread into velvety smooth, infused olive oil. Yes, Diamonds; it has to be olive oil in my book! It has that distinct flavor that you’re looking for when creating an infused oil of any kind. Although I was obsessed with the type of flavors in the dipping oil that they served their guests I always make everything my own. I gave this version of dipping oil a “Diamond spin” .. if you will. 😉
This infused olive oil is FULL of intense flavor and it’s extremely easy to make! If you have never made anything like this before don’t fret! I’ve got you covered.
This step may seem complex but it is super duper easy!
How To Infuse Your Oil:
- First, you’ll want to pour an entire bottle of a small bottle of olive oil into a sauce pot.
- Then, toss in three smashed cloves of garlic so that the aromas from the inside can perfume the olive oil.
- For the final step, place in 3 stems of rosemary and 3 sprigs of thyme leaves.
Simmer the flavored oil for 5 minutes on medium-low heat. When the garlic and herbs become caramelized shut the heat off! Put a lid on it and let it steep for at least an hour.
After the oil is done steeping strain it all into a bowl and save the crispy herbs and garlic for an optional garnish. You don’t have to do this step, but I think it gives the board such a Tuscany vibe that I love. Plus, it allows your guests to know what you infused your olive oil with which is always a nice touch! People love to feel like they’re thought about!
- In with the oil.. add in sea salt, freshly cracked black pepper, garlic powder, and onion powder to taste.
- What would a dipping oil be without fresh herbs floating all around?! Chop up lots and lots of fresh chives and fresh parsley. I also added a few teaspoons of dried oregano. I didn’t use fresh being that at times I do feel like fresh oregano can give off too strong of a flavor.
- Most of the time in infused oils there’s some sort of acid thrown in. I used about 1 tablespoon of lemon juice just to give it a small zip of freshness.
- If you Diamonds know me you know I am a cheese girl through and through! I whisked in a big handful of finely grated Pecorino Romano. You don’t normally see cheese in oils such as these, but you all know i don’t really go for the “normal” way of doing things. Besides the Romano inside of the infused oil; I garnished with marinated mozzarella to top things off!
When your oil mixture is fully combined you can pour it into a stunning serving plate for dipping our fresh from the bakery bread into!
This is probably one of the most flavorful dipping oils you will ever dip into being that most either choose to make infused oil and use it like that, or they just pour plain olive oil into a bowl and add robust flavors to it that way.. where we did both!! We did do twice the steps but it’s nothing if it means more flavor, and who doesn’t love that? Once you start making oils like this you won’t be able to stop! Your Sunday dinners will long for it, and your friends will be begging for this recipe!