The most delicious, super simple, and packed full of flavor!
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This is the most delicious bread dipping oil I’ve ever eaten because I make it with roasted garlic. It’s so simple, packed with flavor, and a great appetizer. It goes well with any bread, but my family likes to sop this up with my homemade easy baguette, Greek-filled lagana bread, or Greek country bread.
Why use roasted garlic?
Roasting garlic mellows its flavor and caramelizes the cloves, making sweet, deep-flavored garlic with a soft, buttery texture. Once the garlic head cools enough to handle, the cloves are so soft they literally pop out of the head with just a little squeeze. You can smash them up a bit or leave them in bigger chunks.
How is this the most delicious bread dip?
Mild, roasted, sweet garlic
Herby oregano
Smooth, peppery olive oil
Sweet balsamic vinegar
What do I need?
3 heads of garlic –choose fresh heads of garlic without sprouts that are firm, not squishy or dehydrated.
Olive oil -really good quality Greek extra virgin, cold-pressed olive oil is my favorite and we have some in the shop. If you haven’t tried it, do so today to see why it’s my favorite!
Salt -this seasons the flavor of the garlic and oil and brightens the oregano.
Dried oregano -I like to use a lot of oregano because it goes so well with the roasted garlic and gives extra herby flavor. You could also use rosemary, thyme, or your favorite combination of herbs.
Crushed red pepper flakes -Just a pinch balances the richness of the dip without creating too much heat. Add more if you’d like more heat.
Balsamic glaze –The Cretian Feast Dark Balsamic Glaze in our shop is made with Petimezi-Grape molasses, dark balsamic vinegar and erba rosa essential oil. It’s rich, thick, and delicious!
What if I don’t have balsamic glaze?
If you don’t have a good quality balsamic glaze made with balsamic vinegar and grape must, you can make your own. Combine a quarter cup of balsamic vinegar with a tablespoon of honey in a bowl and whisk together until incorporated. Drizzle some or all of it into the dipping oil. Leftovers can be stored at room temperature for a few days and mixed in salad dressing for extra flavor.
How do I roast the garlic?
Preheat the oven to 400 °F, 200 °C. Slice the top of the garlic heads off with a sharp knife. About a half inch so that the cloves are exposed. Place the garlic on a piece of foil, drizzle with olive oil, and sprinkle salt on top. Close the foil and place the package in a baking pan.
Roast covered for 30 minutes. Open up the foil to expose the garlic and roast for an additional 15-20 minutes or until the cloves are golden and tender.
How do I make the bread dipping oil from roasted garlic?
Allow the garlic to cool until it is safe to handle. Then, squeeze the garlic cloves out of their skins onto a plate.
Drizzle the garlic with lots of really good quality extra virgin, cold-pressed olive oil. Sprinkle oregano and some crushed red pepper flakes on top, and season with salt. Then, drizzle some balsamic glaze into the oil.
What are some ways to serve this dip?
All you have to do is toast up some homemade Greek olive bread, Greek feta bread, or your favorite bread, and serve the dip alongside as an appetizer. You can dip the bread right into the oil on the serving plate or serve it in a bowl so your guests can spoon it over their bread. It pairs very well with feta and olives.
You can even put it in a jar to give as gifts anytime. It keeps fresh at room temperature and tastes even better the next day. Kali orexi!
Bread Dipping Oil with Roasted Garlic
Ingredients
- 3 heads of garlic
- olive oil
- salt
- dried oregano
- crushed red pepper flakes
- Balsamic glaze
Instructions
Preheat the oven to 400 °F, 200 °C.
Slice the top of the galic heads off with a sharp knife. About a half inch so that the cloves are exposed. Place the garlic on a piece of foil.
Drizzle with olive oil and sprinkle some salt on top. Close the foil and place the package in a baking pan.
Roast covered for 30 minutes. Open up the foil to expose the garlic and roast for an additional 15-20 minutes or until the cloves are golden and tender.
Allow the garlic to cool until it is safe to handle.
Squeeze the garlic cloves out of their skins into a plate.
Drizzle lots of really good quality extra virgin, cold-pressed olive oil on top of the garlic. Sprinkle oregano and some crushed red pepper flakes on top. Season with salt. Drizzle some balsamic glaze into the oil.
Serve with toasted bread, feta, and olives. Kali orexi!
Notes
Balsamic Glaze Substitute: If you do not have a good quality balsamic glaze made with balsamic vinegar and grape must, you can make your own. Combine a quarter cup of balsamic vinegar with a tablespoon of honey in a bowl and whisk together until incorporated. Drizzle some or all of it into the dipping oil. Leftovers can be stored at room temperature for a few days and mixed in salad dressing for extra flavor.
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Dried Oregano from Crete (40g/1.41oz)
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Mito Chef Knife
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Traditional Cretan Aprons (heavier fabric)
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Olive Oil- Greek Extra Virgin Olive Oil (500ml/15.9 oz)
Vicki says
Hi there Dimitra,
I’m so sorry to hear Facebook is blocking your posts. I always enjoy seeing you and have tried several of your recipes which are great! Keep up the good work and I’ll sign up here and folklore your website as well.
Blessings,
Vicki Ferrier
Allendale, Michigan
dimitra says
Thank you so much for your support!!