Olive oil bread dip
A contemporary dip for bread with dried herbs and sea salt. Of course the olive oil plays the main role, here we use Picudo olive oil that is only poured at the table.
Makes 42g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
50
ml
olive oil, Picudo2
tbsp
butter0.5
bunch
lovageas needed
saltown-components.blocks.recipeYield42 g
Preparation method
Dry the lovage at 35°C in a drying oven.
Use a food processor to blend into a fine powder.
Store in a tightly sealed container.
Serve a teaspoon of herb powder with 2 tablespoons of butter per serving in a suitable ramekin.
Sprinkle with sea salt.
At the table, pour in the olive oil.
Serving suggestions
- Delicious in a dish with bread, sea salt, and lovage.
- Pairs well with tomato, olive, and basil.
- Perfect with courgette, pepper, and garlic.
